Add the butter to a large sauté pan and heat over low heat, without stirring, until the butter melts and starts to foam, about 10 to 15 minutes. The milk solids will rise to the top. Use a spoon to skim them off and discard.

Pour the clarified butter into another bowl, leaving behind any remaining residue of milk solids that settled to the bottom of the pan.

To remove the raw meat from the lobster tail, use kitchen shears and cut lengthwise through the soft shell on the underside of the lobster tail. Hold the lobster tail cut side up, grasp the shell and crack the outer shell, pulling outward to expose the meat. Lift the meat from the shell and remove, discarding the shells or reserving them for stock. Remove the tail vein from the top of the tail if needed.

Clean the pan and add the clarified butter back to the pan. Warm the butter over medium-low heat, add the garlic and swirl the butter so it infuses with the garlic. Add the wine and reduce heat to low.

Add the raw lobster meat and slowly poach until just cooked through and the meat is firm, flipping once during cooking and spooning butter over the top, about 8 to 10 minutes total.

Season with salt and finish with lemon juice and chopped herbs. Serve.