Preheat the oven to 425°F (220°C).
Using kitchen shears, cut the top of lobster tails lengthwise. During this process, you’ll cut the top of the meat, which is totally fine.
Wrap the tail in a paper towel to protect your hands, squeeze the tail gently to crack the bottom of the shell. Be careful not to smash the shell.
Run a finger between the shell and the meat to detach the meat from the shell, leaving the base of the meat attached to the shell. Then pull the meat out and place it over the shell.
Discard the dark veins from the middle of the meat.
Place the prepared lobster tails in a baking dish.
Brush melted butter on each lobster tail.
Evenly sprinkle salt and paprika.
Pour white wine carefully over the lobster tails and into the pan.
Bake for 1-1 ½ minutes per ounce. We have 24oz of lobster tails here, so we’re baking for at least 24 minutes. The lobster tails are cooked when they’re opaque and white, without translucency. Be careful not to overcook, or they become tough and rubbery.
In a small dish, combine melted butter and fresh parsley.
Serve immediately with melted butter with parsley and lemon wedges.