Preheat water bath to 130 degrees F.

Cut shell down the middle with kitchen scissors/shears and carefully pull the shell apart. Be careful as to not rip the meat. Gently remove lobster meat from shell.

Season lobster with dry jerk spice or simply salt and pepper

Place lobster in a heavy-duty zipper-lock bag. Add 2 tablespoons ghee and thyme sprigs. Remove all air from bag using the water displacement method or a vacuum sealer.

Add bagged lobster to water bath and cook for at least 30 minutes and up to 1 hour.

Melt ¼ cup ghee in a sauce pan over medium heat. Serve clarified butter on plate beneath tail or as a dipping sauce. Top lobster with lemon juice.