Prep the lobster tails: Use kitchen scissors to cut the top shell lengthwise from the open end toward the tail fin, stopping before the fin. Gently spread the shell and loosen the meat with your fingers. Lift the meat up and rest it on top of the shell, keeping it attached at the tail.

Pat dry and season: Pat the lobster meat dry with paper towels. Sprinkle lightly with salt, black pepper, and a pinch of paprika.

Make the garlic butter: In a small bowl, mix melted butter, minced garlic, lemon juice, lemon zest, parsley, paprika, and red pepper flakes (if using). Taste and adjust salt and pepper. Reserve 1–2 tablespoons for finishing.

Choose your cooking method: Preheat your broiler to high with the rack 6–8 inches from the heat source. Alternatively, preheat the oven to 425°F (220°C) or an air fryer to 380°F (193°C).

Brush and cook: Place the lobster tails on a foil-lined baking sheet. Brush generously with garlic butter. Broil 6–10 minutes (depending on size), until the meat is opaque and just firm, with light browning on top. If baking, cook 10–12 minutes. For air fryer, cook 6–8 minutes. Avoid overcooking.

Finish: Spoon the reserved garlic butter over the hot lobster. Squeeze a bit of fresh lemon juice and sprinkle extra parsley if you like.

Serve: Plate with lemon wedges and your favorite low-carb sides. Eat immediately while hot and buttery.