Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. Carefully cut the top of each lobster shell lengthwise using kitchen shears, from the tail tip to just before the fin, then gently lift the shell to expose the meat. Loosen the meat slightly without detaching it from the shell.
Pat the lobster meat dry with paper towels. Brush the exposed meat lightly with melted butter, then season with a pinch of salt and pepper. This helps the crust stick and enhances flavor.
In a small bowl, combine the grated Parmesan, panko breadcrumbs, minced garlic, chopped herbs, and lemon zest. Mix well until evenly incorporated. This mixture will form your crispy crust.
Spoon the Parmesan breadcrumb mixture over the lobster meat, pressing gently to help it adhere and form a thick, even crust. Make sure to cover the exposed meat generously for maximum crunch and flavor.
Place the prepared lobster tails on the lined baking sheet, crust side up. Bake in the preheated oven for 12-15 minutes, until the crust is golden brown and crispy, and the lobster meat is opaque and firm to the touch. You might hear a slight crackle as the crust bakes.
Once baked, remove from the oven. Squeeze fresh lemon juice over the lobster and sprinkle with extra herbs if desired. Let rest for 2 minutes to allow juices to settle.
Serve immediately while the crust is crispy and the lobster is juicy. Enjoy the perfect contrast of textures and flavors in every bite.
