1. Thaw the lobster tails if frozen by refrigerating overnight or submerging in cold water for 30-60 minutes.
2. Rinse the thawed lobster tails under cold water and pat dry with paper towels.
3. Using kitchen shears, carefully cut down the middle of the top of the shell, stopping at the base of the tail.
4. Separate the meat from the shell, keeping the base attached, and lift the meat to place it on top of the shell.
5. Remove the dark intestinal vein, if visible, from the lobster meat.
6. Brush the exposed lobster meat with a mixture of lemon juice, olive oil, salt, and pepper to keep the meat moist and flavorful during cooking.
7. Melt 4 tablespoons of unsalted butter in a small saucepan over low heat without browning the butter.
8. Add 3-4 minced garlic cloves to the melted butter and sauté for 1-2 minutes until fragrant.
9. Remove the butter mixture from heat and stir in fresh lemon juice, smoked paprika, a pinch of cayenne pepper, and 2 tablespoons of finely chopped parsley.
10. Season the mixture with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
11. Preheat the broiler and position the oven rack about 6 inches from the heat source.
12. Line a baking sheet with aluminum foil and place the seasoned lobster tails on the sheet, meat side up.
13. Broil the lobster tails until the meat is opaque and lightly browned on top, using the following timing based on lobster size: 6-8 minutes for small tails (6-8 oz), 8-10 minutes for medium tails (8-10 oz), and 10-12 minutes for large tails (10-12 oz).
14. Baste the exposed meat halfway through cooking with the reserved garlic butter mixture to enhance flavor and keep it moist.
15. Check for doneness by ensuring the meat is opaque, white in the center, and reaches an internal temperature of 135-145°F.
16. Melt 4 tablespoons of butter for the sauce in a medium saucepan over medium heat.
17. Add finely diced onions and 3 minced garlic cloves to the butter, cooking for 2-3 minutes until the onions are translucent and garlic is fragrant.
18. Slowly pour in 1 cup of Half & Half or heavy cream, stirring constantly to combine it with the butter mixture.
19. Season the sauce with a blend of spices such as Old Bay seasoning, lemon pepper, onion powder, paprika, and cayenne pepper to taste.
20. Let the sauce simmer for 5-7 minutes, stirring occasionally, to allow it to thicken slightly and blend the flavors.
21. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then slowly whisk this mixture into the sauce for a thicker consistency if desired.
22. Finish the sauce by stirring in fresh lemon juice and 2 tablespoons of finely chopped parsley.
23. Transfer the cooked lobster tails to serving plates, arranging them elegantly if desired.
24. Generously spoon the creamy garlic butter sauce over each lobster tail, ensuring the sauce pools slightly around the base for added flavor.
25. Garnish the lobster tails with a sprinkle of freshly chopped parsley and add a lemon wedge for each serving.
26. Serve the lobster tails immediately while hot to ensure the best texture and flavor.
27. Pair the dish with your preferred side dishes, such as garlic mashed potatoes, steamed vegetables, or a freshly baked crusty bread, to create a complete meal.
28. Optional: Offer melted butter on the side for dipping and extra lemon wedges for those who prefer additional citrus notes.