• Preheat oven to 425°F.
• Thaw lobster tails (if frozen), then rinse them.

Prep Lobster Tails

• With a sturdy pair of scissors, cut all the sharp spines off the underside of the hard red shell.
• Then, cut between the meat and the hard upper shell to remove the flexible “belly” shell.
• With your thumb, carefully separate the meat from the hard upper shell so you can see the red pigment.  This will make it easier to get all the meat out when eating.  Place meat back in the upper shell for cooking and presentation.

Make the Topping

• In a bowl, mix crushed crackers, fresh grated parmesan, chopped fresh parsley, melted butter, and a dash of paprika. This will be added on top of the lobster tails toward the end of the bake.

Make the Basting Liquid

• In another bowl, combine dry white wine, lemon juice, and minced garlic.  This will be used before and during the bake.
• Arrange tails on a baking pan and brush the tails with about half the basting liquid.
• Bake for about 10 minutes, basting with more liquid every couple of minutes.  Towards the end, check for opaqueness inside and out, perhaps with a fork and sharp knife.
• In the final minute or so, take tails out of the oven and coat tails with parmesan-crumb topping.  Continue baking until melted.
• Serve with melted butter (or ghee).