Follow these simple steps to create perfectly baked Garlic Butter Lobster Tails:

1. Prepare the Lobster Tails:
   • Using kitchen shears, carefully cut down the center of the lobster tail shell, starting from the top of the tail and stopping just before the tail fin. Be careful not to cut through the lobster meat.
   • Gently open the shell and loosen the lobster meat from the bottom of the shell, leaving it attached at the tail fin.
   • Lift the lobster meat and place it on top of the opened shell. Gently press the sides of the shell together slightly to create a cradle for the meat. This “butterfly” cut allows for even cooking and maximum sauce absorption.
   • Pat the lobster meat dry with paper towels. This helps the butter sauce adhere better and promotes browning.
2. Make the Garlic Butter Sauce:
   • In a small saucepan, melt the unsalted butter over medium-low heat. Be careful not to let the butter brown.
   • Add the minced garlic to the melted butter and sauté for 1-2 minutes, until fragrant and softened, but not browned. Browning the garlic can make it bitter.
   • Remove the saucepan from the heat and stir in the chopped fresh parsley, lemon zest, dried oregano, paprika, salt, and black pepper. Mix well to combine all the flavors.
3. Prepare the Lobster Tails for Baking:
   • Preheat your oven to 400°F (200°C).
   • Place the prepared lobster tails in a baking dish, ensuring they are arranged in a single layer. You may need two baking dishes depending on their size.
   • Generously spoon the garlic butter sauce evenly over each lobster tail, ensuring the meat is well coated. Drizzle any remaining sauce over the tails.
4. Bake the Lobster Tails:
   • Bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque, firm to the touch, and cooked through. The internal temperature should reach 145°F (63°C). Avoid overbaking, as this can make the lobster meat tough and rubbery.
   • The cooking time will vary slightly depending on the size of your lobster tails. Start checking for doneness around 12 minutes and adjust the time accordingly. The meat should be pearly white and no longer translucent.
5. Broil for Extra Color (Optional):
   • For a more golden-brown and slightly caramelized top, you can broil the lobster tails for the last 1-2 minutes of cooking. Keep a close eye on them to prevent burning. Move the baking dish to the top rack of the oven and broil on low or medium broil, watching carefully.
6. Finish and Serve:
   • Remove the baked lobster tails from the oven and let them rest for a minute or two.
   • Squeeze fresh lemon juice over each lobster tail just before serving. This brightens the flavors and adds a final touch of freshness.
   • Garnish with extra fresh parsley and lemon wedges, if desired. Red pepper flakes can be sprinkled on for a touch of heat, if you like.
   • Serve immediately and enjoy!