Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Using sharp kitchen shears, carefully cut down the center of the top of each lobster tail shell, from the wide end down to the base of the tail, being careful not to cut through the meat entirely.

Gently crack open the shell and loosen the meat from the shell. Lift the meat through the opening, resting it on top of the shell. This creates the "piggyback" presentation.

Make a shallow incision lengthwise down the center of the exposed lobster meat to help it cook evenly and absorb more butter. Place the prepared tails on the lined baking sheet.

In a small saucepan or microwave-safe bowl, melt the unsalted butter.

Stir in the minced garlic, chopped fresh parsley, fresh lemon juice, sea salt, black pepper, and optional paprika. Mix until well combined.

Brush a generous amount of the garlic butter mixture over the exposed lobster meat, ensuring it gets into the shallow incision.

Bake for 12-15 minutes, or until the lobster meat is opaque and firm to the touch. The cooking time will vary depending on the size of your lobster tails. An internal temperature of 140°F (60°C) is ideal.

Midway through baking (around 6-7 minutes), baste the lobster tails with any melted butter that has collected on the baking sheet or with a little more of the remaining garlic butter.

Remove from oven and serve immediately with extra lemon wedges and the remaining garlic butter for dipping, if desired.