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

To butterfly the tails, place one tail on a cutting board, 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 with your fingers and use a spoon or your hands to carefully lift the lobster meat out of the shell incision. Leave the base of the meat still attached near the tail fin. Close the shell halves beneath the meat, then press the meat down onto the closed shell, creating a beautiful mound of lobster meat resting on top of the shell. Transfer the prepared lobster tails to the lined baking sheet.

In a small, microwave-safe bowl or small saucepan, melt the 1/2 cup of unsalted butter over low heat or in short microwave bursts.

Once the butter is melted, stir in the minced garlic, fresh lemon juice, parsley, paprika, 1/4 teaspoon of salt, and red pepper flakes (if using). Set the sauce 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 and serving.

Bake the lobster tails onto the center rack of the preheated 400°F (200°C) oven for approximately 12 to 15 minutes. The meat is fully cooked when it turns opaque white and feels firm to the touch (internal temperature should be 140°F to 145°F or 60°C to 63°C).

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