Rinse the rice under cold water until the water runs clear. Set aside to drain.

In a medium saucepan, heat 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add the rice to the pan and stir to coat with butter and garlic. Toast for 2 minutes.

Add 2 cups of water, turmeric, bay leaves, and 1 teaspoon of salt. Bring to a boil.

Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed.

While rice cooks, preheat broiler to high. Line a baking sheet with aluminum foil.

Using kitchen shears, cut through the top shell of each lobster tail lengthwise, stopping at the tail fin. Gently pull the shell apart and lift the meat, keeping it attached at the base.

Place lobster tails on prepared baking sheet, meat side up.

In a small bowl, melt remaining 6 tablespoons of butter. Add minced garlic, lemon juice, paprika, black pepper, and a pinch of salt.

Brush the lobster meat generously with half of the garlic butter mixture.

Broil lobster tails 6 inches from heat for 8-10 minutes until meat is opaque and lightly browned on top.

Remove rice from heat and let stand covered for 5 minutes. Fluff with a fork and remove bay leaves.

Brush lobster tails with remaining garlic butter before serving.

Plate yellow rice on serving dishes and top with lobster tails. Garnish with fresh parsley and lemon wedges.