Ingredients

• 4 6 ounce Lobster Tails
• 1/2 Onion, cut into 4 wedges
• 1/2 cup Unsalted Butter
• 1/3 cup White Wine
• 1/4 cup Honey
• 6 Large Garlic Cloves, crushed
• 2 tablespoons Fresh Lemon Juice
• 1 teaspoon Salt
• Black Pepper to taste
• Lemon Slices, to serve
• 2 tablespoons Parsley, chopped

Directions

1. Place oven rack in the middle of the oven; preheat broiler; line a baking tray with foil
2. Thaw out lobster tails if frozen, in pot of cold water for 30 minutes until thawed; rinse and dry with paper towels
3. In a saucepan, melt butter over medium heat; add garlic and sauté for 1 minute; add white wine; allow to simmer and reduce 2-3 minutes; add honey, lemon juice, salt, and pepper; whisk until the honey has melted through the butter and the mixture is combined; set aside 
4. Using kitchen shears, cut the top shell down the center of the back to the end of the tail; leave the tail fan intact; remove any vein and shell shards; run a finger between meat and shell to loosen it; spread the meat slightly open; pull and lift the lobster meat off the bottom of the shell, don’t pull the tail out completely; place an onion wedge below the meat above the shell
5. Place the lobster tails, meat side up on baking sheet; set aside; sprinkle each lobster with a pinch of salt and pepper
6. Use half of the sauce, pour over each lobster; reserve the remaining sauce for serving
7. Broil for 12-14 minutes until lobster meat is opaque
8. Garnish with parsley and serve immediately