Prepare the lobster tails: Using sharp kitchen shears, cut down the centre of the hard top shell, stopping just before the tail fan. Gently pry the shell open with your fingers. Carefully lift the meat up and out, keeping it attached at the very base of the tail. Rest the meat on top of the open shell. You should see the dark digestive tract running along the top of the meat; remove it with your fingers or a small knife. Rinse the tails under cold water and pat them dry with paper towels. You'll feel the firm, slightly slippery texture of the raw meat.

Make the garlic butter: In a small bowl, combine the softened unsalted butter, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and pepper. Mash everything together with a fork until it's a uniform, fragrant paste. The butter should be soft and spreadable, and you'll smell the punchy, aromatic garlic immediately.

Season the tails: Place the prepared lobster tails on a baking tray lined with foil. Brush the exposed meat lightly with the olive oil. Then, using a spoon or your fingers, generously spread the garlic butter mixture over the entire surface of the meat. Don't be shy – the butter will melt and baste the lobster as it cooks, creating a luscious coating. The meat will look glossy and speckled with green parsley and golden garlic.

Preheat the oven and sear: Preheat your oven to 200°C (400°F). While the oven is heating, place a large, oven-safe frying pan or skillet over a medium-high heat. Add a drizzle of olive oil. When the oil shimmers and a drop of water sizzles on contact, carefully place the lobster tails meat-side down in the hot pan. Sear for 2-3 minutes, until the butter begins to bubble and the meat develops a light golden-brown crust. You'll hear a satisfying, steady sizzle and smell the butter browning.

Finish in the oven: Carefully flip the tails over so the shell side is down. Transfer the entire pan to the preheated oven. Roast for 6-8 minutes, depending on the size of your tails. The flesh should be opaque and pearly white, and it will feel firm to the touch but still springy when pressed. The internal temperature should reach 60°C (140°F). My kids absolutely devour this every time I make it, and this is the stage where the kitchen smells absolutely incredible – a warm, buttery, garlicky cloud.

Rest and serve: Remove the pan from the oven and let the lobster tails rest for 2-3 minutes. This allows the juices to redistribute, ensuring the meat stays succulent. Sprinkle with fresh parsley and serve immediately with lemon wedges on the side. The final dish should be vibrant, with bright green parsley, glossy butter, and pure white lobster meat.