Prepare the lobster tails: Using a sharp pair of kitchen shears, cut straight down the centre of the top shell, stopping just before the tail fin. Gently pull the shell apart slightly, then lift the meat upward through the slit, resting it on top of the shell. The meat should feel plump and firm to the touch, with a slight translucency.

Make the garlic butter: In a small mixing bowl, combine the softened butter, minced garlic, lemon juice, paprika, salt, pepper, and chopped parsley. Stir vigorously with a fork until everything is evenly incorporated. The mixture should smell fragrant and look a pale golden colour with specks of green from the parsley.

Preheat the skillet: Place a large frying pan or skillet over medium-high heat and add the olive oil. Swirl the oil to coat the bottom of the pan. When the oil shimmers and you see the first wisp of smoke rising, it's ready — this usually takes about 2 minutes.

Sear the lobster tails: Place the prepared lobster tails meat-side down in the hot skillet. You should hear a satisfying sizzle immediately. Cook for 2-3 minutes, until the underside of the meat turns an opaque white with beautiful golden-brown grill marks.

Add the garlic butter: Flip the tails over so the shell side is down. Spoon a generous amount of the garlic butter mixture over each tail, letting it melt into the meat. The butter will bubble and foam, releasing a rich, nutty aroma that fills your kitchen. Reduce the heat to medium-low.

Finish cooking: Cover the skillet with a lid and cook for 5-7 minutes. The meat should be firm to the touch and no longer translucent in the centre. When you press it gently with a spatula, it should spring back slightly. The internal temperature should reach 60°C if you're using a thermometer.

Rest and serve: Remove the skillet from the heat and let the lobster tails rest for 2 minutes. This allows the juices to redistribute, keeping the meat tender. Garnish with extra parsley and serve immediately with lemon wedges on the side.