Bake lobster tails by splitting lobster tails lengthwise, topping the meat with a seasoned panko, garlic and butter mixture and baking them for about 30 to 35 minutes. A recipe for baked lobster tails by Tyler Florence is available on FoodNetwork.com.
Preheat the oven to 425 degrees Fahrenheit. Combine 1 cup of panko bread crumbs, 1/2 stick of melted butter, the leaves of 4 sprigs of fresh thyme, 2 tablespoons of chopped fresh flat-leaf parsley and 4 or 5 peeled and gently smashed cloves of garlic in a food processor. Season with kosher salt and freshly ground black pepper, and process the mixture until well-combined. Set aside.
Split the tails of 2 2-pound live lobsters in half lengthwise. Ask a fish monger to split and clean the lobster if necessary. Place the halved lobster tails meat-side up in a roasting tray. Top the tails with the herb-panko-butter mixture, drizzle with extra-virgin olive oil, and season with salt and pepper. Bake the tails in the oven for 30 to 35 minutes until the tops are golden brown.
Serve the lobster halves whole with shell crackers, or split the claw shells with the heel of a knife, and cut the tails into pieces. Include fresh lemon wedges and mixed lettuce drizzled with extra-virgin olive oil and fresh lemon juice.