Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Gather your lobster tails and tools, including seafood scissors and a paring knife.
Use seafood scissors to carefully cut along the top of each lobster shell from the exposed end to the tail base, avoiding the meat inside. Gently pry open the shell to expose the lobster meat, keeping it attached at the tail end.
Make shallow crosshatch cuts across the top of the exposed lobster meat with the paring knife. This helps the heat penetrate evenly and allows the flavors to soak in.
In a small bowl, combine the melted butter, minced garlic, chopped parsley, thyme, lemon juice, salt, pepper, and paprika if using. Mix until well blended and fragrant.
Generously brush the lobster meat with the garlic herb butter using a basting brush, ensuring some gets into the scored cuts and on the exposed flesh. This will keep the lobster moist and flavorful during baking.
Place the prepared lobster tails shell side down on the lined baking sheet. Bake in the preheated oven for about 12–15 minutes, until the meat is opaque, firm, and slightly golden at the edges.
Every 5 minutes during baking, open the oven and baste the lobster with more garlic herb butter to keep it moist and enhance the flavors.
Once cooked, the lobster shell will turn a vibrant red or orange, and the meat will be firm and opaque. Remove from the oven and let rest for 2 minutes.
Serve the lobster tails directly from the shell, garnished with additional chopped parsley and lemon wedges for an elegant presentation.
