Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. Put into a 13-in.x 9-in. baking dish; place lobster tails in dish.
Combine butter, parsley, olive oil, lemon juice, white wine, garlic powder, Worcestershire and black pepper rub over tails. Brush Lobster Tails with mixture three times while being baked, and then sprinkle with paprika. Set remaining mixture aside.
Bake, uncovered, at 395° for 18 to 22 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired. Yield: 4 – 6 servings.
Baste with marinade several times and sprinkle with Spike or Lawry’s Seasoning.