Use kitchen scissors to carefully cut down the top of each lobster shell along the length, exposing the meat inside. Gently loosen the meat from the shell with your fingers or a spoon, keeping it attached at the base, then rest it on top of the shell for easy handling.
In a small bowl, combine the grated Parmesan, panko breadcrumbs, a pinch of cayenne, and a pinch of salt and pepper. Mix well to create a flavorful crust mixture.
Melt the butter and stir in the minced garlic, lemon zest, and a squeeze of lemon juice. Use a pastry brush to generously coat the lobster meat with this fragrant butter mixture.
Press the Parmesan breadcrumb mixture onto the coated lobster meat, ensuring an even, generous layer that covers all exposed areas. This will create a crispy, cheesy topping when baked.
Preheat your oven to 220°C (425°F). Arrange the prepared lobster tails on a baking sheet lined with parchment paper for easy cleanup.
Bake the lobster tails in the preheated oven for about 12–15 minutes, until the crust turns golden brown and crispy, and the lobster meat is opaque and tender. Keep an ear out for a bubbling sound indicating the crust is crisping up nicely.
Once baked, remove the lobster tails from the oven and let them rest for 2 minutes. Squeeze fresh lemon juice over the meat and sprinkle chopped parsley on top for a bright, fresh finish.
Serve immediately, enjoying the contrast of the crispy Parmesan crust with the tender, flavorful lobster meat. Pair with a simple green salad or buttery potatoes for a complete meal.
