Preheat your oven to 425°F (220°C). Using kitchen shears, carefully cut the top shell of the lobster tails lengthwise. Gently pull the meat out of the shell and place it on top, leaving the base attached.

In a small saucepan, melt the butter over medium heat. Add the minced garlic, paprika, salt, and pepper. Stir and cook for about 1-2 minutes, until fragrant.

Brush the garlic butter mixture over the lobster meat and squeeze lemon juice on top. Place the lobster tails on a baking sheet and bake for 12-15 minutes, or until the meat is opaque and cooked through.

In a saucepan, heat the chicken or vegetable broth over low heat. In a separate large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute.

Stir in the Arborio rice, cooking for about 2 minutes until lightly toasted. Pour in the white wine and stir until absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

Stir in the Parmesan cheese, lemon zest, basil, salt, and pepper. Remove from heat and set aside.

While the lobster and risotto are cooking, preheat a separate baking sheet in the oven. Toss the asparagus with olive oil, salt, and pepper. Spread them out on the preheated baking sheet and roast for about 10-12 minutes, until tender but still crisp. Squeeze lemon juice over the asparagus before serving.

Plate a generous serving of lemon herb risotto, top with the baked lobster tails, and arrange the roasted asparagus alongside. Garnish with additional parsley and lemon wedges if desired.