Begin by preheating the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Heat the butter in a saucepan over medium flame and add the ginger and garlic pastes. When the aroma arises and the rawness fades away, take it off the flame and add the Rumi Smoky Cajun, red chili powder, lemon juice, and Rumi Lemon Dill Seed Seasoned Salt.
Grease a baking tray with oil. Arrange the lobster tails on the tray and brush them with the butter mixture generously.
Place the baking tray in the preheated oven. Bake for around 15-10 minutes. The lobster tail shells will turn a bright and vibrant orange, while the meat will turn opaque.
Serve hot alongside some Harissa Pasta for a delightful meal.
