Preheat your oven to 220°C (430°F). Place a baking sheet inside to warm up, ensuring a hot surface for crisping.
Using kitchen shears, carefully cut along the top shell of each lobster tail from base to tip, avoiding the meat. Gently pry open the shell to expose the lobster meat, then loosen the meat from the shell, lifting it slightly while keeping the base attached.
Pat the lobster meat dry with paper towels to remove excess moisture, then brush it generously with melted butter mixed with lemon juice, salt, and pepper for flavor.
In a mixing bowl, combine grated Parmesan cheese, toasted panko breadcrumbs, and chopped parsley. Mix well until evenly blended, releasing a fragrant aroma of cheese and herbs.
Press the Parmesan breadcrumb mixture onto the exposed lobster meat, ensuring an even coat. Gently press to help it adhere securely.
Transfer the prepared lobster tails onto the hot baking sheet, crust side up. Bake in the oven for 10 to 12 minutes, until the crust is golden brown and bubbly, and the lobster meat is opaque and firm.
If the crust begins to brown too quickly, tent the lobster with foil. For extra crispiness, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
Check the internal temperature of the lobster with a thermometer; it should reach 60°C (140°F). The lobster meat should be opaque and tender to the touch.
Remove the lobster from the oven and let it rest for 2 minutes. Garnish with additional chopped parsley and a squeeze of lemon for a fresh, bright finish.
Serve immediately, enjoying the crispy Parmesan crust with the juicy, tender lobster meat inside for a truly special seafood dish.
