Position an oven rack near the top so the lobster will sit about 4–5 inches from the broiler. Preheat your oven on broil (or to 500°F if your oven uses degrees).

Prepare the tails: place each tail shell-side down on a cutting board. With sharp kitchen shears, cut lengthwise through the top of the shell to the fan. Pry the shell open and gently lift the meat out, keeping it attached at the base. Lay the meat on top of the shell.

Season the exposed meat lightly with salt and pepper. Arrange the prepared tails on a rimmed baking sheet or broiler pan.

In a small bowl, whisk the melted butter with garlic, paprika, thyme, rosemary, and parsley until evenly combined.

Brush or spoon the herb-butter all over the lobster meat, coating each tail thoroughly. Reserve a little extra butter for serving if you like.

Slide the pan under the broiler and cook until the meat becomes opaque and the top develops a light golden edge — about 8–10 minutes, depending on size. (A quick rule: roughly 1 minute per ounce of tail; internal temp ~145°F.)

Remove from the oven, let rest for a minute, then serve with lemon wedges and any reserved butter.