Thaw lobster tails in the refrigerator for at least 4 hours or overnight, or submerge in cold water for 30 minutes per tail.

Position the oven rack 4 to 6 inches from the broiler element.

Preheat the broiler on high for 3 to 5 minutes.

Butterfly each lobster tail by cutting lengthwise through the shell, stopping before the meat, then pull the meat out to rest on top of the shell.

In a small bowl, whisk together melted butter, lemon juice, sea salt, black pepper, garlic powder, and paprika.

Brush the butter mixture over the exposed lobster meat on a broiler pan, meat side up.

Broil the lobster tails for 10 to 12 minutes, until the meat is opaque and just begins to brown on top.

Remove from broiler and let rest for 2 minutes, then drizzle with remaining butter, garnish with parsley and serve with lemon wedges.