Rinse and pat lobster tails dry. Using kitchen shears, cut the top shell lengthwise down the center (don't cut the meat). Gently pry the shell open and lift the meat out, resting it on top of the shell (this is called piggybacking). Sprinkle with salt and pepper.

Preheat broiler with rack 6 inches from heat.

Brush lobster meat with melted butter, garlic, and lemon juice mixture. Sprinkle smoked paprika for color.

Broil for 6 to 8 minutes until opaque and slightly golden on top.

Finish with parsley and a squeeze of lemon.

Add an inch of water to a large pot with a steamer basket and bring to a simmer.

Place tails in the basket, cover, and steam for 8 to 10 minutes until the meat is opaque and springs back slightly to the touch.

Serve with warm drawn butter and lemon.

Preheat oven to 425°F (220°C).

Mix melted butter, minced garlic, lemon juice, parsley, and a pinch of paprika. Spoon over lobster meat.

Bake in a shallow pan for 12 to 15 minutes, basting once, until the top is glossy and the edges caramelize a bit.

Drizzle extra butter and serve immediately.