1-To begin: thaw the Australian Lobster tail by removing it from its packaging and placing it in a plastic bag in the refrigerator for 6-8 hours. If you need to thaw it faster, keep the lobster tail in a plastic bag and run it under cool water, but never use hot water. Once thawed, cut along the top of the shell, stopping at the tail’s base, then lift the meat above the shell, season it as desired, and proceed to cook.

2-First Step: Pat the thawed Australian Lobster tail dry with paper towels to remove any excess moisture. This helps the seasoning stick better and prevents steaming instead of browning.

3-Second Step: Preheat your oven to 425°F (220°C) and lightly oil a baking dish to avoid sticking, setting the stage for even cooking.

4-Using kitchen shears, carefully cut the top shell of the lobster tail down the center to expose the meat without detaching it.

5-Gently lift the meat out of the shell and lay it on top of the shell for even cooking and better flavor absorption.

6-In a small bowl, mix melted butter, minced garlic, fresh lemon juice, and chopped parsley, then brush it generously over the lobster meat for a tasty coating.

7-Place the lobster tails in the baking dish and bake for 12-15 minutes until the meat is opaque and slightly firm, adjusting time based on size.

8-For dietary tweaks, swap butter with olive oil for low-calorie options or use vegan alternatives to suit plant-based diets.

9-Remove from the oven, add extra parsley and lemon wedges for garnish, and serve right away to lock in the best texture and taste.