Instructions: Place butter, lemon juice, tomato paste and dry wine in a large skillet. Rub and mash garlic and salt together and add to pot with herbs. Bring slowly to just under a boil. Place thawed lobster tails, cut side down in the sauce. Pour warmed brandy over tails and set a flame. When flame dies, cover and simmer gently for 12 to 15 minutes. Serve with little cups of dipping sauce.

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