If using frozen lobster tails, ensure they are fully thawed. The best method is to transfer them from the freezer to the refrigerator 24 hours before cooking. For a quicker thaw, place them in a sealed plastic bag under cold running water for 30-60 minutes.

Using sharp kitchen shears, carefully cut through the top of the shell, from the marketing end to the tail, being careful not to cut through the meat. Gently open the shell and separate the meat from the shell using your fingers, pushing it upwards through the opening created by the cut. Leave the meat attached at the tail end. Finish by bringing the shell halves back together underneath the exposed lobster meat, creating a "piggyback" presentation.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a small microwave-safe bowl or saucepan, melt ½ cup of unsalted butter. Stir in the minced garlic, smoked paprika, and cayenne pepper (if using).

Arrange the prepared lobster tails on the parchment-lined baking sheet. Generously brush each lobster tail with about half of the garlic butter mixture. Season lightly with salt and freshly ground black pepper.

Bake for 12-15 minutes, or until the lobster meat is opaque and firm to the touch. The cooking time will vary slightly depending on the size of your tails; aim for an internal temperature of 140-145°F (60-63°C). Be careful not to overcook, as this can make the lobster tough.

Once cooked, remove the lobster tails from the oven. Drizzle with the remaining garlic butter, a squeeze of fresh lemon juice, and garnish with chopped fresh parsley. Serve immediately with extra lemon wedges.