If using frozen lobster tails, thaw them overnight in the refrigerator or place them in a sealed bag and submerge in cold water for about 30 minutes.

Set your oven to Broil mode at 500°F (260°C). Adjust the oven rack so that when the lobster tails are placed on a baking sheet, they will sit 4 to 5 inches below the broiler.

Using kitchen shears, cut down the center of the shell lengthwise, stopping just before reaching the tail fin. Carefully spread the shell open and pull the lobster meat upward, separating it from the shell while keeping the end attached at the tail fin. Arrange the butterflied tails on a baking sheet.

In a small bowl, whisk together the melted butter, crushed garlic, lemon juice, smoked paprika, and cayenne pepper (if using).

Using a pastry brush or spoon, generously brush the butter mixture over the exposed lobster meat, ensuring each tail is evenly coated.

Place the baking sheet with the prepared lobster tails under the preheated broiler. Broil until the meat is opaque and lightly browned, about 1 minute per ounce. For a 10-ounce lobster tail, this will take about 10 minutes. Watch closely to avoid overcooking.

Once the lobster tails are broiled to perfection, remove them from the oven and let rest for a moment before serving. Garnish with fresh herbs and serve with extra melted butter, if desired.