Prepare the Lobster Tails:

• Thaw frozen lobster tails in the refrigerator for several hours or overnight.

• Using kitchen shears, cut the top of the lobster shell lengthwise, exposing the lobster meat. Be careful not to cut the meat itself.

• Gently pull the meat out of the shell, leaving the end attached, and lay it on top of the shell (“piggybacking” the lobster). Optionally, remove the vein.

Make the Garlic Butter Sauce:

• In a small saucepan, melt butter over low heat.

• Add minced garlic and sauté for 1-2 minutes until fragrant, but not browned.

• Stir in lemon juice, paprika, and dried parsley. Season with salt and pepper to taste. Remove from heat.

Season the Lobster:

• Preheat your oven to 350°F (175°C).

• Arrange the lobster tails on a baking sheet and brush each with the garlic butter sauce.

Bake the Lobster Tails:

• Place lobster tails in the preheated oven and bake for 12-15 minutes or until the lobster meat is opaque and cooked through (internal temperature of 140°F/60°C). Baste with more garlic butter halfway through for extra flavor.

Garnish and Serve:

• Once baked, drizzle remaining garlic butter sauce over the lobster tails.

• Garnish with fresh parsley and serve with lemon wedges for a burst of freshness.