Preheat grill to high - 400+ degrees.

With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail, avoiding the meat. Devein and remove any grit if needed.

Carefully pull shell down, so meat looks like it is sitting on top of shell and open.

Optional: slide a lemon wedge or two under the lobster meat in between the meat and the tail.

In a small pot, combine lemon juice, butter, salt, pepper, garlic, and paprika.

Brush butter and herb mixture over lobster tails, reserving half the butter mixture to baste during grilling.

Place tails on grill, in the shell. Grill 4 minutes per side, basting with butter as you flip lobster tails to other side on grill.

Cook to bright white and opaque, 135-140 degrees Fahrenheit.

Remove and serve immediately with drawn butter.