If the lobster tails are frozen, ensure they are fully thawed before beginning the process. Place them in the refrigerator overnight or submerge them in cold water for 30 to 60 minutes.

Preheat your oven broiler to the high setting and position an oven rack approximately 6 to 8 inches below the heating element.

Using sharp kitchen shears, carefully cut down the center of the top (hard shell) of each lobster tail, starting from the thickest end and stopping just before the tail fin. Be cautious not to cut through the meat itself.

Gently pry open the shell where you cut it. Use your fingers to loosen the meat from the inside edges of the shell. Lift the lobster meat through the slit you cut, keeping the very end attached to the tail fin. Lay the meat over the top of the shell, creating a 'piggyback' presentation.

Place the prepared lobster tails on a sturdy baking sheet lined with parchment paper or foil for easy cleanup.

In a small, microwave-safe bowl or saucepan, melt the 6 tablespoons of butter until fully liquid.

Add the finely minced garlic, lemon juice, smoked paprika, sea salt, and black pepper to the melted butter. Stir thoroughly to combine all the ingredients.

Brush approximately half of the garlic butter mixture evenly over the exposed lobster meat. Ensure the butter drips down the sides and coats the meat completely. Reserve the remaining half of the butter mixture for basting during and after cooking.

Carefully slide the baking sheet into the preheated oven on the designated rack position.

Broil the lobster tails for a total cooking time of 8 to 12 minutes, depending entirely on the size of the tails. Larger, thicker tails will require closer to 12 minutes, while smaller tails (6 ounces) may only need 8 minutes.

Halfway through the cooking time (after about 4 to 6 minutes), carefully open the oven and baste the lobster meat with another generous portion of the reserved garlic butter mixture.

Watch the tails closely during the final minutes to prevent scorching or burning, as broilers can vary significantly in heat intensity.

The lobster is fully cooked when the meat is opaque white throughout and the internal temperature reaches 140°F (60°C). Remove the tails from the oven immediately once cooked.

Brush the hot, broiled lobster meat one last time with any remaining garlic butter mixture.

Transfer the cooked lobster tails to serving plates. Sprinkle generously with fresh, chopped parsley for color and aroma.

Serve immediately with extra melted butter on the side for dipping, if desired.