• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 2 large onions , cut into 1/4-inch strips (about 4 1/2 cups)
• 2 tablespoons honey
• 2 teaspoons fresh thyme leaves
• 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper
• 4 lobster tails (fresh or frozen)
• 3 tablespoons butter , melted
• 1 lemon , quartered

To make the jam, combine butter and olive oil in a large sauté pan over medium heat. Once butter has melted, add onions and cook, stirring occasionally, 10 minutes. (Onions should be slightly golden but not brown.) Add honey and reduce heat to medium low; continue cooking 10 more minutes, until onions are tender. Add thyme, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, and cook 1 additional minute. Remove from heat and keep warm until ready to serve. (The jam can be made a day ahead, refrigerated, and warmed in microwave.)

Meanwhile, preheat oven to 400°F. Cut lobster tails in half lengthwise, pull out meat, then place it back in the shell. Transfer tails to a rimmed baking sheet and brush with about 1 1/2 tablespoons butter. Bake 15 minutes. Remove from oven, brush with remaining 1 1/2 tablespoons butter, and top with onion jam. Serve with lemon wedges.