Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or foil.
Using tongs, hold a lobster tail steady and with a paring knife, carefully score along the top shell from base to tip, avoiding the meat underneath.
Gently pry open the scored shell and lift the meat, resting it on top of the shell to expose it fully for maximum flavor absorption.
In a small saucepan, melt the butter over medium heat, then add the minced garlic, cooking until fragrant and golden, about 1-2 minutes.
Stir in a squeeze of lemon juice and a pinch of salt into the garlic butter, then remove from heat.
Brush the exposed lobster meat generously with the garlic butter using a basting brush, ensuring all surfaces are coated.
Sprinkle a little smoked paprika over the lobster for color and smoky aroma, if using.
Place the prepared lobster tails on the baking sheet and roast in the oven for 12-15 minutes, until the meat is opaque and slightly crisp at the edges.
Once cooked, remove from oven and brush with any remaining garlic butter. Garnish with chopped parsley and a squeeze of fresh lemon for brightness.
Serve immediately with lemon wedges on the side, enjoying the tender, juicy lobster with crispy, flavorful edges.
