1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Using kitchen shears, carefully cut the top shell of each lobster tail down to the tail, and gently pull the meat up, laying it over the shell.
3. In a small bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and pepper. Stir well to combine.
4. Place the lobster tails on the prepared baking sheet and brush generously with the garlic butter mixture, ensuring the meat is well-coated.
5. Bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and slightly firm to the touch.
6. Garnish with chopped fresh parsley and serve with lemon wedges for an extra burst of freshness.

Remember to keep an eye on the lobster tails as they bake. Overcooking can lead to tough meat, and we want it to be tender and juicy, just like my abuela’s perfectly cooked dishes.