Using kitchen scissors, cut straight down the top shell of each lobster tail lengthwise. Gently lift the meat up and over the shell to butterfly it. Pat dry with paper towels and season with salt, pepper, and smoked paprika.

Set your oven to broil on high and let it preheat for at least 5 minutes. Place the lobster tails on a baking sheet or in a baking dish, meat side up.

In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute until fragrant and just golden. Watch it closely — do not let it burn.

Pour in the white wine and let it bubble and reduce for about 2 minutes.

Lower the heat slightly and stir in the heavy cream. Simmer gently for 3–4 minutes until slightly thickened. Add lemon juice, thyme, salt, and pepper. Taste and adjust seasoning.

Spoon some of the sauce over the lobster meat and place the baking dish under the broiler. Broil for 8–10 minutes until the meat is opaque and white all the way through.

While the lobster broils, stir the remaining 2 tablespoons of butter into the sauce on the stove until glossy. Stir in the fresh parsley.

Remove lobster tails from the oven, spoon the finished sauce generously over each tail, and serve immediately with crusty bread and lemon wedges.