If your lobster tails are frozen, thaw them completely in the refrigerator. Rinse them under cold water and pat them dry. Place them shell-side up on a clean cutting board.

Use sharp kitchen scissors to cut through the center of each shell. Start near the wide end and carefully move toward the tail. Do not cut completely through the bottom shell.

Gently pull the shell apart with your fingers. Lift the lobster meat slightly over the shell while keeping it attached near the tail. This helps the meat cook evenly and creates an attractive presentation.

Melt the butter in a small saucepan over low heat. Add minced garlic, lemon juice, paprika, black pepper, and oregano. Stir gently for one minute until the garlic becomes fragrant.

Place the prepared lobster tails on a baking sheet. Brush the meat generously with garlic butter. Sprinkle lightly with salt and paprika for extra flavor and color.

Preheat the broiler according to your oven instructions. Place the lobster tails under the broiler. Cook for about eight to twelve minutes, depending on their size.

Watch the lobster carefully while it cooks. The meat should become opaque and firm. Use a food thermometer to check the thickest part. Seafood should reach a safe internal temperature of 145°F.

Remove the lobster from the oven and brush it with more garlic butter. Sprinkle fresh parsley over the top. Serve immediately with lemon wedges and extra melted butter for dipping.