Step 1: Prepare the Lobster Tails

1. Using kitchen shears, carefully cut the top of the lobster shells down the middle, stopping at the tail fin.
2. Gently pull the lobster meat up and rest it on top of the shell, keeping it attached at the base.

Step 2: Create the Butter Sauce

1. In a medium saucepan or skillet, combine the water or seafood stock with a few cubes of butter.
2. Heat over low heat, stirring, until the butter melts and forms an emulsion. Gradually whisk in the remaining butter, one cube at a time, keeping the heat low to prevent separation.
3. Stir in the garlic, lemon juice, paprika (if using), salt, and pepper.

Step 3: Poach the Lobster Tails

1. Add the prepared lobster tails to the butter sauce, meat side down.
2. Cook gently over low heat, spooning butter over the meat frequently. Poach for about 8-10 minutes or until the lobster meat is opaque and reaches an internal temperature of 135°F (57°C).

Step 4: Serve and Garnish

1. Remove the lobster tails from the butter sauce and place them on a serving platter.
2. Spoon a little of the poaching butter over the top for extra flavor.
3. Garnish with chopped parsley and serve with lemon wedges.