Preheat your oven to 200°C (392°F). Pat the lobster tails dry to ensure the crust adheres well.
Using a boning knife, carefully cut down the top of each lobster shell from the fan end to the tail base, avoiding the meat. Gently lift the shell apart and loosen the meat from the shell, keeping it attached at the tail end, then rest the lobster meat on top of the shell.
In a small bowl, mix the grated Parmesan, toasted panko breadcrumbs, garlic powder, lemon zest, and chopped parsley until well combined. Melt the butter until fragrant and slightly golden.
Brush the lobster meat generously with the melted butter, ensuring all surfaces are coated evenly. This helps the crust stick and gives the lobster richness.
Sprinkle the parmesan mixture evenly over the lobster meat, pressing gently to help it adhere. Use a silicone brush to brush more melted butter over the crust for extra flavor and browning.
Place the lobster tails on a parchment-lined baking sheet, shell side down or flat for stability. Bake in the preheated oven for 12-15 minutes, until the crust turns golden and crispy, and the lobster meat is opaque and firm.
Check the internal temperature with a probe; it should read around 60°C (140°F). The crust should be bubbling and golden brown, and the lobster should be tender and opaque when poked gently.
Remove from the oven and let rest for 2 minutes. Garnish with extra parsley and lemon wedges for squeezing, then serve immediately to enjoy the crispy crust and succulent lobster meat.
