Preheat the oven to 375° F (190°C). Position the oven rack in the center of the oven.

Using seafood shears or kitchen scissors, cut down the center of the top shell of each lobster tail, starting at the open end and stopping just before the tail fin. Avoid cutting into the meat.

Turn the lobster tail over and gently press on the underside of the shell to crack the rib-like sections, being careful to avoid any sharp spines on the shell. This helps loosen the meat from the shell. Carefully run your thumb or fingers between the meat and shell, releasing the meat while keeping it attached at the tail end.

Gently pull the shell apart and lift the meat through the opening. Leave the end of the meat attached to the tail fin. Squeeze the shell together slightly and rest the lobster meat on top of the shell for a classic butterflied presentation.

Place the lobster tails on a parchment-lined baking sheet. Rub the meat of each lobster tail with about 1 teaspoon of olive oil, coating the meat evenly. If you need more olive oil, go ahead and use it. Place them on the prepared baking sheet, leaving a little room in between each tail for air flow.

Sprinkle the top of the lobster tail with sweet paprika to give it a little color.

Bake for approximately 1½ minutes per ounce, or until the lobster meat is opaque white, firm, and reaches an internal temperature of 135°F to 140°F.

Remove the lobster tails from the oven and brush with melted butter. Place under the broiler for 2 to 3 minutes, just until lightly golden. Remove from the oven and let rest for 2 to 3 minutes. Season with salt and pepper to taste and garnish with fresh parsley or chives if desired before serving.