Preheat your broiler to high. Line a baking sheet with parchment paper for easy cleanup.

Using sturdy kitchen shears, cut down the center of the top shell of each lobster tail, from the base to just before the tail fin. Be careful not to cut through the bottom shell or the meat itself.

Gently open the shell and use your fingers to carefully loosen the meat from the shell. Pull the meat up through the opening, resting it on top of the shell. The tail end of the meat should still be attached to the shell.

Make a shallow cut lengthwise down the center of the exposed lobster meat to butterfly it further, being careful not to cut all the way through. This helps the meat cook evenly and absorb the butter sauce. Pat the lobster tails dry with paper towels.

In a small mixing bowl, combine the melted unsalted butter, minced garlic, finely chopped fresh parsley, lemon juice, salt, black pepper, and smoked paprika (if using). Stir well to combine.

Place the prepared lobster tails on the lined baking sheet. Using a pastry brush, generously brush about half of the garlic herb butter mixture over the exposed lobster meat.

Broil the lobster tails for 8-12 minutes, depending on the size of the tails and your broiler's intensity. The lobster meat should turn opaque and white, and the shell should be bright red. Be careful not to overcook, as lobster can quickly become rubbery.

Remove the lobster tails from the broiler. Brush with the remaining garlic herb butter. Serve immediately with extra lemon wedges on the side.