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Preheat the oven to 500 degrees F.
Slice the cooled lobster tail into six 1-ounce pieces and place them in a cast-iron escargot pan. Spread a generous amount of the herb butter over the top of the pan until it is completely covered and smooth. (Reserve the remaining butter for another use.) Top the butter with the Havarti and shredded cheese.
Place the pan in the oven and cook until the cheese is golden brown and bubbling, about 12 minutes.