Prepare the lobster tails: Using sharp kitchen shears, cut straight down the centre of each tail’s top shell, stopping just before the tail fin. Gently pry the shell open and lift the meat slightly, resting it on top of the shell. Pat the meat dry with paper towels — this ensures a good sear later. You’ll notice the meat feels firm and slightly translucent.

Season the meat: Lightly sprinkle the exposed lobster meat with salt, pepper, and a pinch of smoked paprika if using. Set the tails aside while you prepare the butter.

Make the garlic butter: In a large frying pan or skillet, heat the olive oil over medium heat. Add the butter and let it melt slowly — you’ll hear a gentle sizzle and see it foam. Once the foaming subsides, add the minced garlic. Stir constantly for about 45 seconds until the garlic becomes fragrant and just begins to turn a pale gold. The aroma should be nutty, not burnt.

Sear the lobster tails: Place the lobster tails meat-side down into the sizzling garlic butter. You’ll hear a satisfying hiss as they hit the pan. Cook for 2-3 minutes until the meat turns opaque and develops a light golden crust on the bottom. The edges will look slightly caramelised.

Flip and baste: Carefully flip each tail over using tongs. Now spoon the hot garlic butter from the pan over the exposed meat. Continue cooking for another 4-5 minutes, basting frequently. The meat will turn from translucent to a creamy white all the way through, and the shell will become a vibrant coral red.

Finish with lemon and parsley: Squeeze the fresh lemon juice over the tails and sprinkle with chopped parsley. Give the pan a gentle swirl to combine the juices. Remove from heat immediately — overcooking will make the lobster rubbery.

Rest and serve: Let the lobster tails rest in the pan for 2 minutes. This allows the juices to redistribute. Transfer to a serving platter, pour the remaining garlic butter from the pan over the top, and serve with lemon wedges on the side.