Use kitchen scissors to cut down the center of each lobster tail shell, being careful not to cut the meat. Pull the meat out gently, resting it on top of the shell while keeping it attached at the base.

Drizzle the lobster meat with olive oil and sprinkle with paprika, salt, and pepper.

Heat a large skillet over medium heat, melt 1 tablespoon of butter, and sear the lobster tails, flesh side down, for 2-3 minutes. Flip and cook the other side for another 2-3 minutes. Remove and set aside.

In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant. Add heavy cream, Parmesan cheese, lemon juice, and Italian seasoning. Simmer for 3-4 minutes until it thickens and the cheese is melted.

Return the lobster tails to the skillet, spoon the sauce over, and let them simmer for another 2-3 minutes.

Sprinkle with fresh parsley and serve hot with bread, mashed potatoes, or over pasta or rice.