4 lobster tails cut in half lengthwise

1 cup grass butter or ghee

2 sprigs fresh rosemary chopped

2 sprigs fresh thyme chopped

1/4 cup white wine

zest of 1 lemon

smoked paprika rub (optional)

1 lemon sliced for garnish



Melt butter in medium saucepan over medium heat. Once butter melts, add rosemary, thyme, and white wine and let mixture infuse. About 10 minutes.

Meanwhile, line a baking sheet with aluminum foil and arrange lobster tails so the cut side is facing up. Remove herb butter mixture from stovetop and baste lobster tails.

If using smoked paprika rub, sprinkle on top of tails now. Turn oven on to broil.

Add lobster tails to oven and broil for 2-3 minutes. Remove and turn tails over.

Baste with butter mixture and broil for another 2 minutes to get color on the tails. Remove again and turn tails over.

Baste with butter and paprika mixture one final time and broil for 1-2 minutes.

Garnish with lemon slices and a sprinkle of lemon zest. Serve with Oven Roasted Brussel Sprouts or Asparagus.