1. Fill a large bowl with ice water. Bring a saucepan of water to a boil. Make a cross on the top of each tomato and drop into the boiling water for 20 seconds. Remove using a slotted spoon and immediately place in the bowl of ice cold water. The skins should come off easily. Cut the skinned tomatoes into quarters, remove the seeds and then cut each quarter in half lengthwise. Mix the dill and parsley leaves with the chopped tomato and divide between 2 plates.
2. Using a large, sharp knife, cut the lobster tails lengthwise cutting through the shell and place flesh side up on a parchment paper-lined baking sheet. Preheat broiler to high.
3. Peel and finely mince the shallot. Bring the wine to a boil in a saucepan, add the shallot and simmer 5 minutes, or until reduced by half and syrupy. Strain the wine (discard the solids) and put back in the pan. Over low heat, gradually whisk in the butter cubes until sauce emulsifies and thickens slightly. Season with salt (in moderation) and pepper.
4. Broil the halved lobster tails about 1 1/2 minutes per side, or until cooked through. Serve the lobster with the sauce and the herb-tomato salad.
Per serving: 759 calories, 60g fat, 37g saturated fat, 236mg cholesterol, 756mg sodium, 19g carbohydrate, 5g fiber, 8g sugar, 29g protein