Preheat your oven to 200°C (390°F). Line a baking sheet with foil and place a wire rack on top to ensure even heat circulation.
Using a sharp knife, carefully cut the top shell of the lobster tail lengthwise from base to tip, being gentle not to cut through the meat. Gently lift the shell away from the meat and loosen it, then lift the meat slightly and rest it on top for presentation.
In a small bowl, mix together the grated Parmesan, panko breadcrumbs, chopped parsley, and a pinch of salt. Drizzle the melted butter into the mixture and stir until crumbly and fragrant, creating a cheesy, buttery crust topping.
Brush the exposed lobster meat generously with melted butter using a pastry brush. This helps the crust stick and enhances flavor.
Press the Parmesan mixture onto the buttered lobster meat, ensuring an even coating. If you like, sprinkle a little extra Parmesan on top for a golden finish.
Place the prepared lobster onto the wire rack in the oven. Bake for about 12-15 minutes, or until the crust turns golden and bubbly, and the lobster meat reaches 60°C (140°F) on a probe thermometer. The crust should smell nutty and cheesy.
Once cooked, remove the lobster from the oven and let it rest for 2 minutes. Squeeze fresh lemon juice over the top to brighten the flavors and garnish with additional herbs if desired.
Serve immediately, slicing through the crispy, cheesy crust to reveal tender, juicy lobster inside. Enjoy the contrast of textures and flavors with each bite.
