roast lobster tail

1. Preheat oven to 350°F. 
2. Melt butter in a small pan over medium heat. Add panko and season with salt and pepper. Cook, stirring often, until golden and toasty, about 3 minutes. Transfer to a bowl, let cool, then mix in parsley and lemon zest.
3. To prepare lobster tails, use kitchen shears to cut lengthwise through the underside of the lobster tail. Carefully crack open the shell to expose the meat. Run your finger along the sides of the shell to gently loosen the meat, then pull it out of the shell. If the digestive tract is present, remove it. Rinse tail with cool water, pat dry, and tuck back into shell.
4. Arrange lobster tails on a foil lined baking sheet, alternating tails to help prop them up. Divide panko mixture over top. Roast until panko is golden brown and meat registers 140°F with an instant read thermometer, 20- 25 minutes. Start hollandaise sauce when lobsters have 10 minutes left to cook (recipe below). Serve roast lobster tails with lemon wedges and brown butter hollandaise.

brown butter hollandaise 

1. Melt butter in a small saucepan over medium-low heat. Cook, stirring frequently, until butter begins to brown and smell nutty, about 5 minutes. Remove from heat.
2. In a 2-cup glass measuring cup, combine egg yolks, lemon juice, 1 tablespoon water, 1/2 tsp kosher salt and black pepper. Use an immersion blender to blend until thick and frothy, about 30 seconds. Alternatively, use a blender. With immersion blender running, slowly drizzle in hot browned butter and blend until the sauce is very thick. Taste and add more salt or pepper if needed.