Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Lightly oil the grill grates.

Using sharp kitchen shears or a sturdy chef's knife, carefully cut down the center of the hard top shell of each lobster tail, from the wide end down to the tail fins. Do not cut through the tail end or the underside meat.

Gently open the shell and use your fingers to loosen the meat from the shell, keeping it attached at the tail end. Pull the meat up through the opening, resting it on top of the shell. You can also make a shallow cut lengthwise down the center of the meat to butterfly it further if desired.

Rinse the lobster meat under cold water to remove any grit or roe. Pat dry with paper towels.

In a small mixing bowl, combine the melted butter, minced garlic, fresh lemon juice, chopped parsley, paprika, salt, and black pepper. Stir well to combine.

Brush the lobster meat generously with half of the garlic-lemon butter mixture.

Place the lobster tails, meat-side down, on the preheated grill grates. Grill for 3-5 minutes, until the meat starts to turn opaque and grill marks appear.

Flip the lobster tails over, so they are shell-side down. Brush the exposed meat with the remaining garlic-lemon butter.

Continue grilling for another 5-7 minutes, or until the lobster meat is opaque throughout and firm to the touch. The internal temperature should reach 135-140°F (57-60°C). Avoid overcooking, as this can make the lobster tough.

Remove the grilled lobster tails from the grill and let them rest for 2-3 minutes before serving. Serve immediately with extra lemon wedges if desired.