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servings:

This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).

• 1 1/4–1 1/2 pound lobster
• 1/4 cup unsalted butter, melted
• Kosher salt, freshly ground pepper
• 1/4 teaspoon herbes á tortue (or a pinch each of dried thyme, dried oregano, dried basil, and dried marjoram)
• 1 cup pink butter, recipe follows
• 1 cup dry red wine
• 2 tablespoons minced shallot
• 1/2 teaspoon dried thyme
• 1/2 bay leaf, crumbled
• 1/3 cup heavy cream
• 1 cup unsalted butter, cut into pieces
• Freshly squeezed lemon juice, to taste

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