Preheat oven to 400°F (200°C). Butterfly the lobster tails: using kitchen shears, cut down the center of the top shell to the tail. Gently separate the meat from the shell and lift it to rest on top of the shell. Arrange the tails on a baking sheet.

In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, smoked paprika, salt, and pepper.

Spoon the garlic butter mixture evenly over the exposed lobster meat on each tail.

Bake for 8-12 minutes, or until the lobster meat is opaque and cooked through. For extra color, broil for the last 1-2 minutes, watching carefully to prevent burning.

Serve immediately with extra lemon wedges and a sprinkle of fresh parsley.