Ingredients

For the steaks:

• 4 ribeye or filet mignon steaks (6-8 oz each)

• 2 tbsp olive oil

• Salt and freshly ground black pepper

For the lobster tails:

• 4 lobster tails (5-6 oz each)

• 1 tbsp fresh parsley, finely chopped

• 2 garlic cloves, pressed

• 1 tsp Dijon mustard

• ¼ tsp fine sea salt

• ⅛ tsp freshly cracked black pepper

• 1½ tbsp olive oil

• 1½ tbsp fresh lemon juice

For the garlic herb butter:

• 8 tbsp unsalted butter, room temperature

• ¼ cup minced fresh herbs (parsley, chives, thyme)

• 2 tbsp minced garlic

• ½ tsp kosher salt

• 1 tsp lemon zest

• 1 tsp lemon juice

• ½ tsp paprika

Instructions

Prepare the garlic herb butter:

1. Combine butter, herbs, garlic, salt, lemon zest, lemon juice, and paprika in a bowl. Mix until well combined.

2. Transfer to parchment paper and roll into a log. Refrigerate until firm, about 30 minutes.

Prepare the lobster tails:
3. Butterfly the lobster tails by cutting through the top shell with kitchen scissors, stopping at the base. Crack the ribs on the underside and lift the meat through the opening, keeping it attached at the base.
4. Make the marinade by combining parsley, pressed garlic, Dijon mustard, salt, pepper, olive oil, and lemon juice.
5. Place butterflied tails in a baking dish, flesh-side up. Divide marinade evenly over the tops and dot with small pieces of garlic herb butter.

Cook the steaks:
6. Bring steaks to room temperature 30 minutes before cooking. Season generously with salt and pepper.
7. Heat olive oil in a large cast-iron skillet over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
8. Top with sliced garlic herb butter and let rest under foil.

Cook the lobster tails:
9. Preheat oven to broil on high heat. Position rack so lobster tails will be at least 6 inches from heating element.
10. Broil lobster tails for 10-11 minutes until meat is opaque and white, reaching 145°F internal temperature.

Finish and serve:
11. Plate steaks and lobster tails together on warmed plates.
12. Top with additional garlic herb butter while still warm.
13. Garnish with fresh parsley and serve with lemon wedges.

Pro Tips

• Use a meat thermometer for both steak and lobster to ensure perfect doneness

• Don’t overcook the lobster – it should be just opaque and tender

• Let steaks rest for 5 minutes after cooking to redistribute juices

• Make compound butter ahead – it can be prepared days in advance and stored in the refrigerator