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Using kitchen shears, carefully cut through the top shell of each lobster tail, stopping before the tail fan. Gently loosen the meat and lift it slightly over the shell. Pat dry with paper towels.
In a bowl, combine melted butter, olive oil, minced garlic, lemon juice, paprika, onion powder, Italian seasoning, black pepper, salt, and red pepper flakes. Stir well.
Brush the garlic butter generously over the lobster meat, making sure it is well coated. Reserve a little sauce for basting.
Place the lobster tails in a baking dish. Pour a small amount of water or broth into the bottom of the dish to help keep the lobster moist. Bake in a preheated oven at 425°F (220°C) for approximately 10–15 minutes, depending on size.
Halfway through cooking, brush the lobster with more garlic butter. Continue baking until the meat is opaque, tender, and reaches about 140–145°F (60–63°C) internally. Avoid overcooking, as lobster can become tough.
Sprinkle with fresh parsley and drizzle with the remaining garlic butter. Serve immediately with plenty of lemon wedges.
For an extra golden finish, broil the lobster for 1–2 minutes at the end. Watch carefully so the garlic butter doesn’t burn!