Preheat the oven to 450ºF and line a baking sheet with parchment paper.
In a small bowl, whisk together melted butter, paprika, chili flakes, garlic, and parsley. Divide the mixture and set aside 1/2 for serving.
Carefully cut the top (shell) of the lobster tail in half lengthwise, cutting just the shell and not the meat beneath.
Flip the lobster tail over and snip through the bottom to release the meat.
Turn back over, shell side up, and use a spoon to help lift the meat out of the shell and place it over the top, leaving the end meat intact.
Place the lobster on the prepared baking sheet and brush the meat with half of the butter mixture.
Sprinkle with smoked salt.
Bake for 12 to 15 minutes or until the lobster is cooked through and reaches at least 135ºF internally.
Remove from the oven and brush with the remaining butter. Serve with additional garlic butter for dipping and lemon wedges.