Preheat your oven to 200°C (390°F) and set up a baking sheet fitted with a wire rack.
Using a sharp boning knife, carefully cut along the top of each lobster tail shell from the fan end down to the base, being gentle to avoid slicing through the meat. Gently lift the shell and loosen the meat, keeping it attached at the base.
Pat the lobster meat dry with paper towels to help the marinade adhere better and prevent steaming during baking.
In a small bowl, whisk together melted butter, minced garlic, chopped herbs, lemon juice, olive oil, salt, and pepper to make the marinade.
Using a pastry brush, generously brush the marinade over the exposed lobster meat, ensuring good coverage for flavor and moisture.
Place the lobster tails shell side down on the wire rack on the baking sheet. Bake in the preheated oven for 12-15 minutes, until the meat turns opaque and starts to develop a slight golden hue on top.
Halfway through, baste the lobster with additional marinade using the brush to keep it moist and boost flavor.
Check for doneness by ensuring the meat is opaque and firm, with a slight jiggle when gently pressed, and observe a beautiful golden top.
Remove from the oven, tent loosely with foil, and let rest for 2 minutes to allow the juices to redistribute for maximum tenderness.
Squeeze fresh lemon over the lobster and sprinkle with additional herbs before serving for a bright, aromatic finish.
