Preheat your oven to 400°F (200°C). If using frozen lobster tails, ensure they are fully thawed. Using kitchen shears, carefully cut down the center of the hard top shell of each lobster tail, from the wide end down to the tail end, being careful not to cut through the meat itself. Gently spread the shell open and, using your fingers, loosen the meat from the shell. Carefully lift the raw lobster meat through the slit you just made, resting it on top of the shell. This is often called the "piggyback" or "butterfly" method, and it helps the lobster cook evenly and absorb more flavor.

In a small microwave-safe bowl, melt the unsalted butter. Add the minced garlic, fresh lemon juice, chopped parsley, smoked paprika (if using), sea salt, and black pepper to the melted butter. Stir well to combine all ingredients thoroughly. This fragrant mixture will be the star of your buttery baked lobster tails.

Place the prepared lobster tails on a baking sheet. Generously brush about half of the buttery garlic sauce over the exposed lobster meat. Ensure the sauce coats the meat evenly.

Transfer the baking sheet to the preheated oven. Bake for 12-15 minutes, or until the lobster meat is opaque and firm to the touch. The cooking time will vary depending on the size of your lobster tails; a good rule of thumb is to cook for about 1 minute per ounce of tail meat. Avoid overcooking, as this can make the lobster rubbery.

Once cooked, remove the lobster tails from the oven. Brush the remaining buttery garlic sauce over the hot lobster meat. Garnish with additional fresh parsley, if desired, and serve immediately with fresh lemon wedges on the side.