Preheat your broiler to high. Position a rack about 6-8 inches from the broiler element.

Place the lobster tail on a cutting board, shell-side up.

Using kitchen shears, carefully cut down the center of the shell, starting from the top (where the tail meets the body) and stopping just before the tail fan.

Gently spread the shell open with your fingers.

Using your fingers or a spoon, carefully loosen the lobster meat from the shell, leaving the tail fan attached.

Gently lift the lobster meat up and rest it on top of the opened shell.

Remove the vein (Optional): You might see a dark vein running along the back of the lobster meat. If so, gently remove it with the tip of a knife.

In a small saucepan, melt the butter over low heat.

Add the minced garlic to the melted butter and cook for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic!

Remove the saucepan from the heat and stir in the lemon juice, paprika, salt, and pepper.

Taste and adjust the seasonings as needed.

Place the prepared lobster tails on a baking sheet, shell-side down.

Brush the lobster meat generously with the garlic butter sauce. Make sure to get into all those nooks and crannies!

Place the baking sheet under the broiler and broil for 6-10 minutes, or until the lobster meat is opaque and firm to the touch. The cooking time will depend on the size of your lobster tails, so keep a close watch.

Halfway through the broiling time, baste the lobster tails again with the remaining garlic butter sauce.

The lobster is done when the internal temperature reaches 140-145°F. You can use a meat thermometer to check.

Remove the baking sheet from the oven and let the lobster tails rest for a few minutes before serving.