### **Prepare the Lobster Tails:** * 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. * Gently open the shell and separate the meat from the shell closest to the cut, leaving it attached at the tail end. * Lift the lobster meat through the slit you've created, resting it on top of the shell. This "piggyback" method helps the lobster cook evenly and makes for a beautiful presentation. * Place the prepared lobster tails on a baking sheet.

### **Make the Garlic Herb Butter:** * In a small microwave-safe bowl or a small saucepan over low heat, melt 4 tablespoons of unsalted butter. * Add the minced garlic, chopped fresh parsley, chopped fresh chives, smoked paprika, and cayenne pepper (if using). Stir well to combine. * Season with a pinch of salt and freshly ground black pepper.

### **Brush and Bake (or Broil) the Lobster:** * Preheat your oven to 400°F (200°C) for baking, or preheat your broiler to high. * Brush about half of the garlic herb butter mixture generously over the exposed lobster meat. * **For Baking:** Bake for 10-15 minutes, or until the lobster meat is opaque and cooked through. Cooking time will vary depending on the size of the tails. * **For Broiling:** Broil for 5-8 minutes, keeping a close eye on them to prevent burning. Broiling gives a nice char and intensifies the flavor. Again, ensure the meat is opaque and cooked through. * The internal temperature should reach 140-145°F (60-63°C).

### **Finish with Remaining Butter and Serve:** * While the lobster is cooking, melt the remaining 2 tablespoons of unsalted butter in a small bowl. You can add a little extra minced garlic to this if desired for an even stronger garlic flavor. * Once the Garlic Herb Lobster Tails are cooked, remove them from the oven. * Drizzle the remaining melted butter over the cooked lobster meat. * Serve immediately with fresh lemon wedges for squeezing.