Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Line a baking sheet (two sheets for 4) with foil. Wash and dry produce.

Finely chop parsley. Grate Parmesan over a small bowl.

Halve baguettes lengthwise. Halve tomatoes. Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces.

Place 2 TBSP butter (4 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until softened, 10-15 seconds.

Stir in parsley, mayonnaise, garlic powder, Parmesan, mozzarella, salt, pepper, and chili flakes to taste (we used a pinch).

Evenly spread cut sides of baguettes with butter mixture. Place on one side of prepared sheet. (For 4, arrange baguettes across entire sheet.)

Using kitchen shears, cut along underside of each lobster shell*, leaving meat intact and stopping at tail; pull sides of shell apart to expose meat (do not remove meat from shell).

Cut two 10-inch-long pieces of foil (four pieces for 4 servings); arrange on a clean work surface. Place a lobster tail, cut side up, in the center of each piece of foil. Season with salt and pepper.

Fold foil over lobster tails, then cinch into packets. Place on opposite side of baking sheet from garlic bread. (For 4, arrange lobster tails on second prepared sheet.) 

Transfer garlic bread and lobster tails to top rack and bake until cheese is browned and lobster meat is tender and cooked through, 10-15 minutes. (For 4 servings, bake garlic bread on top rack and lobster tails on middle rack.) TIP: Carefully open the foil packets and check the lobster tails to ensure they are fully cooked! The shells and the meat should be red. If the lobster tails need more time, reseal and return them to oven until fully cooked.

Transfer garlic bread and lobster tails to a cutting board.

While garlic bread and lobster bake, in a large bowl, toss together mixed greens, tomatoes, cucumber, dressing, a drizzle of olive oil (large drizzle for 4 servings), salt, and pepper until evenly coated.

Halve garlic bread on a diagonal.

Once lobster tails have cooled, using a clean kitchen towel, apply pressure to tops of shells until they crack. Turn tails over and, using your hands, peel back shell on each side of cut tails. Remove meat; cut into bite-size pieces.

Divide salad between plates; top with lobster meat. Serve with garlic bread.