Start by using kitchen scissors to cut down the center of each lobster tail shell, from top to tail, being careful not to cut the meat.

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

Heat a large skillet over medium heat and melt 1 tablespoon of butter. Add the lobster tails, flesh side down, and sear for about 2-3 minutes.

In the same skillet, add the remaining butter and the minced garlic. Sauté until fragrant. Then pour in the heavy cream, Parmesan cheese, lemon juice, and Italian seasoning.

Return the lobster tails to the skillet, nestling them into the sauce.

Sprinkle with fresh parsley for a pop of color and brightness. Serve hot with crusty bread or over pasta.