Preheat oven to 425°F (220°C). Using kitchen scissors, cut the top shell of each lobster tail down the middle and gently pull the meat out, resting it on top of the shell.

Place lobster tails on a baking dish. Melt 2 tbsp butter and brush over the lobster meat. Sprinkle with salt, pepper, and paprika. Bake for 10–12 minutes or until lobster is opaque and cooked through.

While lobster bakes, melt remaining 2 tbsp butter in a pan over medium heat. Add garlic and sauté for 1 minute. Pour in heavy cream, stir in Parmesan, and simmer for 2–3 minutes until thickened. Add lemon juice and adjust seasoning.

Spoon the creamy garlic butter sauce over cooked lobster tails. Garnish with chopped parsley and serve immediately.