Preheat your oven to 425°F (220°C). For gentler cooking, 375°F (190°C) works fine with a slightly longer time.

Prepare lobsters: If using tails, cut the shell down the center lengthwise and loosen the meat from the shell, leaving it attached at the base to rest on top. If using whole lobsters, split lengthwise. Pat meat dry. Chill live lobsters in the freezer for 15–20 minutes to calm them before handling.

Make herb butter: In a small saucepan over low heat, melt the butter. Add minced garlic, chopped parsley, thyme, lemon zest, lemon juice, smoked paprika, and red pepper flakes. Simmer gently for 1–2 minutes to meld flavors—don’t let the garlic brown. Season with salt and pepper.

Brush or spoon half of the warm herb butter generously over the exposed lobster meat. Drizzle a little olive oil over shells or brush the baking pan to prevent sticking.

Arrange lobster on a baking sheet or in a shallow roasting pan, meat side up. Reserve remaining herb butter in the pan.

Place in preheated oven. Roast lobster tails for about 10–15 minutes (6–8 oz tails) or 12–20 minutes for larger tails/halves. Whole split lobsters (1–1.5 lb) usually take 15–20 minutes. The meat is done when opaque and flakes easily — internal temp ~140–145°F (60–63°C).

For a golden, slightly caramelized finish, switch to broil on high for 1–3 minutes—watch closely so it doesn’t burn.

Remove from oven, spoon remaining herb butter over the lobster meat, and let rest 2–3 minutes. Serve with lemon wedges and extra herbs.