Preheat & Prep: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.

Butterfly the Lobster: Place a lobster tail on a cutting board, shell-side up. Using sturdy kitchen shears, cut lengthwise through the top center of the shell, stopping just before the tail fin.

Lift the Meat: Gently separate the meat from the shell with your fingers, keeping it attached at the base. Lift the whole piece of meat up and out, and place it on top of the shell it just came from. Make a shallow slit down the center of the meat (but not all the way through) to help it cook evenly. Repeat with remaining tails.

Make Garlic Herb Butter: In a small bowl, combine the melted butter/ghee, minced garlic, chopped parsley, chives, lemon juice, salt, and pepper.

Season & Bake: Arrange the butterflied lobster tails on the prepared baking sheet. Brush the lobster meat generously with about half of the garlic herb butter mixture. Sprinkle each tail with a pinch of paprika.

Bake: Bake for 10-15 minutes, depending on the size of your tails. The lobster meat should be opaque and firm, with an internal temperature of 140-145°F.

Broil (Optional): For extra color, switch the oven to the broil setting for the last 1-2 minutes of cooking, watching carefully to ensure it doesn't burn.

Serve: Remove from the oven and brush with the remaining garlic herb butter. Serve immediately with fresh lemon wedges.