1. **Prepare the Lobster Tails:** If your lobster tails are frozen, ensure they are fully thawed. Using kitchen shears, carefully cut through the top of each lobster shell lengthwise, from the thickest part down to the tail end, stopping just before the tail fin. Be careful not to cut through the meat. Gently open the shell and loosen the meat from the shell. Lift the lobster meat through the slit, resting it on top of the shell. This "piggyback" method not only looks stunning but also ensures even cooking. Pat the lobster meat dry with paper towels.

2. **Preheat Oven and Prepare Baking Sheet:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the prepared lobster tails on the baking sheet.

3. **Create the Butter Garlic Sauce:** In a small microwave-safe bowl or saucepan, melt the unsalted butter. Add the minced garlic, fresh lemon juice, chopped fresh parsley, smoked paprika, sea salt, and black pepper to the melted butter. Stir well to combine all the ingredients thoroughly.

4. **Brush the Lobster Tails:** Generously brush the butter-garlic mixture over the top and sides of each lobster tail meat. Ensure the meat is well coated to infuse it with maximum flavor during baking. You can reserve a small amount of the butter mixture for serving, if desired.

5. **Bake to Perfection:** Place the baking sheet with the lobster tails in the preheated oven. Bake for 12-15 minutes, or until the lobster meat is opaque and firm, and has an internal temperature of 140°F (60°C). Overcooking will result in tough lobster, so keep a close eye on it.

6. **Garnish and Serve:** Once baked, remove the lobster tails from the oven. If you reserved some butter-garlic mixture, you can brush a little extra over the cooked lobster for an added burst of flavor and shine. Garnish with additional fresh chopped parsley and serve immediately with lemon wedges on the side.