If frozen, thaw lobster tails overnight in the refrigerator or place sealed tails in cold water for 30–60 minutes. Pat dry.

Place tails on a cutting board. Using kitchen shears, cut down the top of the shell lengthwise, stopping at the base. Pry the shell open slightly.

Gently lift the lobster meat out of the shell and rest it on top for an attractive presentation; leave the tail end attached.

Season the meat with salt, pepper, and paprika. Rub gently so the spices cling.

Melt butter in a small saucepan or microwave-safe cup. Stir in the minced garlic and let it sit for 1–2 minutes off the heat to infuse the butter (don’t burn the garlic).

Brush the garlic butter generously over the lobster meat. Reserve some butter for serving.

Broil method: Preheat broiler and position the rack 4–6 inches from the heat. Broil 4–6 minutes until the meat is opaque and slightly browned on top.

Baking method: Preheat oven to 400°F (200°C) and bake on a lined pan for 8–12 minutes until opaque and firm.

Remove from oven, spoon remaining butter over the meat, sprinkle with chopped parsley, and serve with lemon wedges.