Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Using kitchen shears, carefully cut along the top shell of each lobster tail lengthwise, exposing the meat while keeping it attached at the base.
Gently lift the lobster meat out of the shell, keeping it connected at the tail end, and rest it on top of the shell for easy crusting.
In a small bowl, combine grated Parmesan, panko breadcrumbs, minced garlic, chopped herbs, and lemon zest. Drizzle with melted butter and mix until well combined.
Use a basting brush to coat the exposed lobster meat with some melted butter, then press the Parmesan mixture onto the meat, forming a thick, even crust.
Place the prepared lobster tails on the lined baking sheet, crust side up, and bake in the preheated oven for 12–15 minutes, or until the crust is golden and the lobster meat is opaque and firm.
Check the internal temperature with a meat thermometer; it should reach 60°C (140°F). The crust should be crispy and fragrant, with a slight crackle when pressed.
Remove from the oven and let rest for 2 minutes. Serve hot, garnished with extra herbs or lemon wedges for added brightness.
