Preheat your oven to 400°F (200°C). Line a standard baking sheet with parchment paper or aluminum foil for easy cleanup.

Using sharp kitchen shears, carefully cut down the center of the hard top shell of each lobster tail, starting at the end closest to the body and stopping right before the fan portion of the tail. Do not cut through the underside meat.

Use your fingers to gently open the shell where you cut. Carefully pull the raw lobster meat up through the opening, lifting it completely out of the shell, but leaving the very end of the meat attached just above the fan tail. Gently place the raw meat on top of the cut shell, creating a 'boat' or butterfly presentation. Rinse the exposed meat under cold water and pat it thoroughly dry with a paper towel.

In a small saucepan, melt the ½ cup of unsalted butter over low heat. Once the butter is melted, add the finely minced garlic. Sauté the garlic for about 1 to 2 minutes until it becomes fragrant, ensuring it does not brown or burn.

Remove the saucepan from the heat. Stir in the smoked paprika, salt, pepper, chopped parsley, lemon juice, and optional pinch of cayenne pepper. Mix well until everything is fully incorporated.

Place the prepared, butterflied lobster tails onto the lined baking sheet. Brush the exposed lobster meat heavily with approximately half of the prepared garlic butter mixture. Ensure the top of the meat is well coated.

Bake for 12 to 15 minutes at 400°F (200°C). The meat is done when it turns opaque white and feels firm. Use an instant-read thermometer to confirm the internal temperature reaches 140°F to 145°F (60°C to 63°C).

Optional Broil: If desired, switch the oven to the broiler setting (High) and place the baking sheet about 6 inches away from the heating element. Broil for 1 to 2 minutes, watching constantly, to achieve a slightly browned, caramelized top.

Remove the lobster tails from the oven. Let them rest on the baking sheet for 2 minutes. Generously drizzle the remaining warm garlic butter mixture over the cooked lobster meat. Garnish with extra fresh chopped parsley and serve immediately with fresh lemon wedges.