Using kitchen shears, cut down the center of the top shell toward the tail, stopping just before the fin.

Gently spread the shell apart with your thumbs and pull the meat upward, resting it on top of the joined shell.

In a small bowl, whisk together melted butter, minced garlic, smoked paprika, lemon juice, lemon zest, and fresh parsley.

Arrange lobster tails on a parchment-lined baking sheet. Brush the meat with olive oil and season with sea salt and black pepper.

Generously brush the herb butter over the exposed lobster meat.

Bake in a preheated oven at 400°F (200°C) for 12–15 minutes until shells are red and the internal temperature of the meat reaches 140°F (60°C).