1. Preheat your broiler to high and position the oven rack about 6 inches from the heat source.
2. Using kitchen shears, carefully cut down the top shell of each lobster tail, stopping just before the tail fin. Gently pry the shell open and lift the lobster meat, resting it on top of the shell. This “piggyback” method helps the lobster cook evenly and look beautiful when served.
3. Place the prepared lobster tails on a broiler-safe pan or baking sheet. Pat the lobster meat dry with paper towels to ensure the butter adheres well.
4. In a small bowl, combine the melted butter, minced garlic, lemon juice, smoked paprika, salt, and pepper. Stir well.
5. Brush the lobster meat generously with the garlic butter mixture, reserving some for basting later.
6. Broil the lobster tails for about 8-10 minutes, depending on size, basting once halfway through with more garlic butter. The lobster meat should be opaque and slightly firm to the touch. Be careful not to overcook, or it will become tough.
7. Remove from the oven and sprinkle with fresh parsley. Serve immediately with lemon wedges on the side.

One tip Mama Lou always shared was to watch the lobster carefully—broilers are powerful and can go from perfect to overdone in moments. I learned that lesson the hard way once when I was a teenager, and Ouma still teases me about the “charred lobster incident.” Now, I always keep a close eye and trust my instincts.