Butterfly the lobster tails by cutting along the top of the shell with kitchen shears, pulling the meat up and out while keeping it attached at the base.
Pat dry and season lightly with salt and pepper.
Prep the Steak:
Pat steaks dry with paper towels to ensure a great sear.
Season both sides generously with salt and black pepper.
Sear the Steak:
Heat olive oil in a heavy skillet over medium-high heat until shimmering.
Sear steaks 3–5 minutes per side for medium-rare, or adjust to preferred doneness.
Remove steaks and let rest 5–10 minutes.
Butter-Sear the Lobster:
In the same skillet, melt 2 tbsp butter over medium heat.
Add minced garlic and cook 30 seconds until fragrant.
Cook the Lobster:
Place lobster meat-side down in the skillet. Cook 3–4 minutes until opaque.
Flip, add remaining 2 tbsp butter, and spoon over the lobster as it cooks another 3–4 minutes until fully cooked.
Finish and Serve:
Stir lemon juice into the butter sauce in the pan.
Plate rested steaks, top each with a lobster tail, and drizzle with the lemon-garlic butter sauce.
Garnish with fresh parsley if desired.
Serving and Storage Tips:
