Preheat oven to 425 degrees.
Using a kitchen shears, cut the shell down the topside length of the tail to where the meat connects at the end.
Place the shell on its side and press firmly with your hands to gently crack the bottom of the shell to allow you to gain access to the meat inside.
Placing the shell cut-side up, pull the meat through the cut and place on top of the shell.
Placing in baking dish, spread out the tail fins and season lobster meat with a dusting of salt, garlic powder, and paprika then place cubes of butter on top of each tail.
Add just enough water to cover the bottom of the baking dish, ~¼".
Bake for approximately 1 ½ minutes per ounce, or until lobster meat reads 140 degrees with a digital thermometer. Flesh should be white and firm.