1. Preheat your oven to 425°F. Line a baking sheet with aluminum foil for easy cleanup.
2. Using kitchen shears, carefully cut down the top of each lobster shell to expose the meat. Gently pull the meat up, resting it on top of the shell while keeping it attached at the base.
3. In a small saucepan over low heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
4. Stir in the fresh parsley, lemon juice, salt, black pepper, and paprika. Remove from heat.
5. Brush the garlic herb butter sauce generously over the lobster meat. Reserve some for serving.
6. Bake the lobster tails in the preheated oven for 10-12 minutes, or until the meat is opaque and white, with an internal temperature of about 140°F.
7. Remove from the oven and brush with additional garlic butter sauce. Serve immediately with lemon wedges.

Pro tip: Keep an eye on that oven. Lobster can go from perfectly tender to tough in a heartbeat, just like my mom’s stories that could change direction in an instant!