Use seafood scissors or a boning knife to carefully cut down the top shell of each lobster tail from the fan end to the tail base, then gently lift the shell to expose the meat without tearing it.
Loosen the lobster meat from the shell, gently lift it out, and rest it on top of the shell, keeping it attached at the tail end. Pat the meat dry to remove excess moisture.
In a small bowl, combine the grated Parmesan, toasted panko breadcrumbs, minced garlic, melted butter, lemon zest, and a pinch of salt. Mix until well blended and crumbly.
Spread the Parmesan mixture evenly over the exposed lobster meat, pressing it gently to ensure it sticks and forms a thick, even crust.
Preheat the oven to 200°C (390°F). Place the lobster tails on a rack inside a baking sheet lined with parchment paper for even heat circulation.
Bake the lobster for about 12–15 minutes, until the crust is golden brown and crispy, and the lobster meat is opaque and firm.
For extra color and crunch, turn on the broiler for 1–2 minutes, watching closely to prevent burning, until the crust is deeply golden and crackling.
Remove from oven and let rest for 2 minutes. Use a brush to lightly coat with melted butter if desired, then serve with lemon wedges and chopped herbs for garnish.
