Using kitchen shears, cut through the top of the lobster shells lengthwise and pull the meat up and over the shell, keeping it attached at the base. Season the lobster meat with paprika, salt, and pepper.
Sear the Lobster Tails:
In a skillet over medium-high heat, heat olive oil and 2 tbsp butter. Once hot and foamy, add the lobster tails, flesh-side down. Sear 2–3 minutes until golden brown. Flip and cook another 3–4 minutes, basting with butter until opaque and cooked through. Remove from pan and set aside.
Make the Garlic Cream Sauce:
Lower heat to medium. Add 2 tbsp butter to the same skillet, sauté garlic for 30 seconds until fragrant. Pour in chicken broth and simmer 1 minute. Stir in heavy cream and Dijon mustard. Cook 2–3 minutes until sauce thickens slightly. Season with salt and pepper to taste.
Finish the Dish:
