Add trivet to the inner pot and add the water.
Using a sharp knife or kitchen scissors, carefully cut the top of the lobster tails shell down to the tip of the tail, creating a "butterflied" appearance.
Devein and remove any grit if needed and pull shell down, so the meat sits on top of shell, as in pictures.
Mix salt, garlic powder, onions powder and smoked paprika in a small bowl.
Sprinkle lobster tails meat with the spice mixture.
Devidee the chopped butter on top.
Arrange lobster tails on top of the trivet, shells facing down. You can add up to 4, depends how large they are.
Close lid, lock it and set vent to seal.
Pressure cook for 1 minute after which do a quick release.
Remove lid from pot.
Remove lobster tails and serve with melted butter, lemon wedges and sprinkled with some chopped parsley on top.