Gather all your tools: a boning knife, baking sheet with wire rack, basting brush, and a small saucepan. Preheat your oven to 200°C (390°F) and line the baking sheet with foil for easy cleanup, placing the wire rack inside.
Use the boning knife to carefully cut down along the top of each lobster tail shell, from the base to the tip, avoiding the meat. Gently lift the shell open and loosen the meat from the shell, keeping the tail attached at the end.
Make shallow crisscross cuts across the top of the lobster meat. This helps the garlic butter seep in and promotes crispy edges once baked.
In the small saucepan, melt the butter over medium heat. Add the crushed garlic cloves and cook until fragrant, about 1-2 minutes, until the butter is bubbling slightly and filling the air with a rich aroma. Remove from heat.
Place the lobster tails on the wire rack. Using a basting brush, generously coat the exposed meat with the garlic butter, making sure to get into the scored cuts for maximum flavor.
Transfer the lobster to the oven and bake for about 12-15 minutes, until the meat turns opaque and edges start to crisp. Every 5 minutes, baste the lobster with the remaining garlic butter to keep it moist and enhance the crust.
Once cooked, remove the lobster from the oven. Squeeze fresh lemon juice over the meat and sprinkle with chopped parsley and a pinch of paprika for color and flavor.
Let the lobster rest for 2 minutes to allow the juices to redistribute. Serve hot with extra lemon wedges on the side for squeezing, and enjoy the crispy, fragrant crust paired with juicy, tender lobster meat.
