Preheat your oven to 425°F (220°C). Carefully cut the lobster tails in half lengthwise using kitchen shears. For added presentation, gently pull the lobster meat up slightly so it sits on top of the shell.

In a skillet over medium heat, melt the unsalted butter. Add the minced garlic, sautéing for about 1-2 minutes until fragrant. Be careful not to brown the garlic.

Pour in the heavy cream and lemon juice into the skillet, stirring constantly. Cook for 3-4 minutes until the sauce thickens slightly. Season with salt, pepper, and paprika if desired.

Place the lobster tails in a baking dish and brush them generously with the creamy garlic sauce. Reserve some sauce for serving.

Bake the lobster tails in the preheated oven for 12-15 minutes, or until the meat is opaque and cooked through.

Remove the dish from the oven and let it cool for a few minutes. Drizzle the remaining sauce over the lobster tails and garnish with fresh parsley before serving.