Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or foil for easy cleanup.
Using kitchen scissors, carefully cut through the top shell of each lobster tail lengthwise, stopping just before the tail fin. Gently lift and loosen the meat from the shell, keeping it attached at the fin, and rest the meat on top of the shell for easy handling.
Brush the exposed lobster meat with melted butter, then season lightly with salt, pepper, and a squeeze of fresh lemon juice for brightness.
In a mixing bowl, combine the grated Parmesan, toasted panko breadcrumbs, minced garlic, and a tablespoon of melted butter. Mix until well combined and the mixture is crumbly but sticks together slightly.
Divide the Parmesan mixture evenly and press it firmly onto the exposed lobster meat, creating a thick, even crust that covers the top of the lobster.
Place the prepared lobster tails on the baking sheet, crust side up. Drizzle a little olive oil over the crust to promote crisping and color.
Bake in the preheated oven for 12-15 minutes, until the Parmesan crust turns golden brown and bubbly, and the lobster meat is opaque and tender.
Once baked, remove from the oven and let rest for 2 minutes. Squeeze fresh lemon juice over the lobster for a bright, tangy finish.
Serve immediately with additional lemon wedges and a sprinkle of chopped parsley if desired. Enjoy the crispy, cheesy crust with the tender lobster meat.
