Pat the tails dry with paper towels. Use kitchen shears to cut through the top shell lengthwise, starting at the fleshy end and stopping at the tail fin. Gently lift the meat and rest it on top of the shell.

In a small bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and pepper. Stir until smooth.

Heat a large skillet over medium-high. Brush the lobster meat with half the garlic butter. Place the tails meat-side down in the skillet and cook for 2-3 minutes until lightly browned.

Flip, reduce heat to medium, and spoon the remaining butter over the meat. Cook for 5-6 more minutes, basting constantly, until the meat is opaque and firm.

Transfer the tails to plates. Pour any leftover pan sauce over them, garnish with parsley, and serve with lemon wedges.