Preheat the top broiler in your oven and position the top rack about 4 to 6 inches from the element.
Use sharp kitchen scissors to cut down the middle of the lobster tail, being careful to only cut the shell, not the lobster meat. Cut all the way down to the fins of the tail. Turn the lobster tail over and use both thumbs to gently crack each rib of the lobster (between the little feet of the lobster), this will make it easier to pull the shell apart and reveal the lobster meat.
Place the lobster tails in a cast iron pan or foil lined baking sheet and season with salt, pepper and paprika. Place 1 tbsp of butter on top of each lobster tail and place on the top rack of the oven for 7 to 10 minutes, until lobster meat turns from opaque to white and is slightly browned on top. Careful to not let the lobster burn, keep an eye on it!
Serve the lobster tails immediately with a lemon wedge and garnish with fresh parsley. Serve with melted butter on the side if desired.