Line a shallow-sided baking dish with parchment paper. With a sharp knife, cut through the top shell of a lobster tail, cutting 3/4’s of the way through the flesh, but not through the bottom part of the shell. Carefully spread the cut side of the shell open, and then carefully pull out the meat portion of the tail.
Close the shell and place in the baking dish. Set the meat portion on top as shown in the photograph. Repeat with remaining lobster tails. Combine remaining ingredients in a small bowl; and brush onto lobster meat. (Lobster can be prepared to this point several hours in advance and kept stored in the fridge until needed). Roast lobster tails in a 425 degrees F oven 8-10 minutes, or until just cooked through.