Preheat your oven to 400°F (200°C). Line a standard baking sheet with parchment paper or aluminum foil for easier cleanup. Thaw the lobster tails completely if they were frozen and pat them dry with paper towels.

To butterfly the tails, place one tail shell-side up. Using sharp kitchen shears, carefully cut lengthwise straight down the center of the hard top shell, stopping just before you reach the tail fin. Do not cut through the bottom soft shell.

Gently open the shell and carefully lift the lobster meat out of the shell incision (use a spoon or your hands). Leave the base of the meat still attached near the tail fin. Close the shell halves beneath the meat, then press the meat down to create a mound resting on the shell. Transfer the prepared tails to the lined baking sheet.

In a small saucepan, melt the 1/2 cup of unsalted butter over low heat (or use short microwave bursts).

Once the butter is melted, stir in the minced garlic, fresh lemon juice, parsley (dried or fresh), paprika, 1/4 teaspoon of salt, and red pepper flakes (if using). Stir well and set aside.

Lightly brush the exposed lobster meat with the 1 tablespoon of olive oil. Season the meat lightly with a pinch of kosher salt and black pepper.

Generously brush about half of the prepared garlic butter mixture directly over the top and sides of the exposed lobster meat. Reserve the remaining garlic butter mixture for basting after baking and serving.

Place the baking sheet onto the center rack of the preheated 400°F (200°C) oven. Bake for approximately 12 to 15 minutes. The lobster is fully cooked when it is opaque white and firm (internal temperature should reach 140°F to 145°F / 60°C to 63°C).

Remove the lobster tails from the oven. Immediately brush the remaining reserved garlic butter sauce over the hot lobster meat. Transfer the Garlic Butter Lobster Tails to serving plates and serve immediately, perhaps with extra lemon wedges for squeezing.