If your lobster tails are frozen, ensure they are fully thawed. Using kitchen shears, carefully cut a slit lengthwise down the center of the hard top shell, from the thickest part to the base of the tail, being careful not to cut through the meat. Gently spread the shell open and underneath the meat, gently lift the meat out of the shell, keeping it attached at the base. Place the meat on top of the shell, creating a "butterfly" effect. You can also "stuff" the tail by pressing the meat further up so it sits proudly on top of the shell.

Position an oven rack about 6-8 inches from the broiler element. Preheat your broiler to high. Line a baking sheet with foil for easy cleanup.

In a small microwave-safe bowl or saucepan, melt the 1/2 cup of unsalted butter. Once melted, stir in the minced garlic, fresh lemon juice, lemon zest, smoked paprika (if using), cayenne pepper (if using), salt, and black pepper. Mix well to combine. Reserve about 2 tablespoons of this mixture for later basting and serving.

Place the butterflied lobster tails on the prepared baking sheet. Lightly brush the lobster meat with olive oil. Then, generously brush the lobster meat with the majority of the garlic lemon butter sauce you just prepared, ensuring it covers all the exposed meat.

Place the baking sheet under the preheated broiler. Broil for 6-10 minutes, depending on the size of your tails, or until the lobster meat is opaque and slightly firm to the touch. Be careful not to overcook, as this can make the lobster tough. The internal temperature should reach 140-145°F (60-63°C).

Once cooked, remove the lobster tails from the oven. Drizzle with the reserved garlic lemon butter sauce. Garnish with fresh chopped parsley. Serve immediately with extra lemon wedges on the side, if desired.