Line a baking pan with parchment paper. For a restaurant-style look, where the lobster sits on the shell as shown in the photograph, get out a sharp knife. Cut through the top shell of one of the lobster tails, cutting ¾’s of the way through the flesh, but not through the bottom part of the shell. Carefully spread the cut side of the shell open, and then carefully pull out the meat portion of the tail.
Close the shell and place on the baking pan. Set the meat portion on top as shown in the photograph. Repeat with remaining lobster tails. (Lobster can be prepared to this point hours in advance and refrigerated until ready to roast.)
If cutting and preparing the lobster tails in this fashion is too fussy for you, your second option is to simply cut each tail in half lengthwise.
After doing that, set them cut-side-up on the baking pan.
Preheat the oven 425°F. Combine the ¼ cup (60 mL) melted butter, garlic, lemon juice, paprika and cayenne in a small bowl. Brush mixture onto the lobster meat. Roast lobster in the oven 8 to 10 minutes, or until just cooked through (see Note). Plate lobster, sprinkle with parsley, if using, and garnish with lemon wedges. For added richness, set a small dish of melted butter on each plate for dipping.
Note: When cooked, the lobster meat should feel slightly firm, not hard, a sign you have overcooked it, and not soft, a sign it’s not cooked through.