3/4 CUP FINELY CHOPPED, DIVIDED 2 THYME SPRIGS
1/2 CUP FINELY CHOPPED
2 TEASPOONS FINELY CHOPPED
3 OUNCES, PULSED IN FOOD PROCESSOR TO COARSE CRUMBS
1 1/3 CUPS, DIVIDED
3 TABLESPOONS, DIVIDED
Preheat broiler to high.
Cook wine, 1/4 cup shallots, and thyme sprigs in a small saucepan over medium-high heat until reduced to 1/3 cup. Remove from heat; discard thyme sprigs. Add 2 tablespoons butter, stirring until butter melts. Keep warm.
Bend back the fan of each lobster tail to crack the joint. Carefully cut a slit down the top of each lobster shell with kitchen shears. Carefully remove lobster meat, reserving shell. Remove and discard intestinal vein. Arrange lobster meat onto shells, decoratively. Place on a foil-lined baking sheet.
Heat a large skillet over medium heat. Add oil and 1 tablespoon butter; swirl until butter melts. Add 1/2 cup shallots and celery; cook 6 minutes or until tender. Stir in thyme leaves, sage, and breadcrumbs. Cook 5 minutes or until lightly browned. Spoon about 2 tablespoons stuffing onto each lobster tail, pressing to mold stuffing onto lobster. Broil 1 to 2 minutes or until lightly browned. Drizzle evenly with sauce.