Position an oven rack 5–6 inches from the broiler element. Preheat broiler to high. Using kitchen shears, cut along the top center of each shell from the fleshy end toward the tail fin. Split the shell open or remove a rectangular section of the top shell and loosen the meat underneath — either way exposes the meat for even heat and seasoning. Don't cut deeply into the meat. Brush exposed meat generously with melted butter. Season with salt, pepper, and paprika. Place tails meat side up on a baking sheet or rack-lined sheet pan.

Position the rack so tails sit 5 to 6 inches from the broiler element. Broil for 5 to 10 minutes — smaller tails (4–6 oz) around 5 minutes, larger tails up to 8 to 10 minutes. Do not leave the broiler unattended. Check at the 5-minute mark. Done when meat is fully opaque and white, shell is red, and an instant-read thermometer reads 140°F inserted through the underside into the thickest part. If browning too fast before the meat cooks through, the tails are too close to the element. Optionally brush with melted butter once or twice during broiling.

Pull tails the moment the meat is fully opaque and white and the internal temp hits 140°F. No resting needed — plate immediately. Season with salt and pepper if desired. Serve with lemon wedges and melted butter. Do not rely on time alone; tail size varies, so use a thermometer. Meat past 140°F turns rubbery fast under broiler heat. Keep the rack from sitting too close to the element or the surface will burn before the interior cooks through.