Surf and Turf with Garlic Herb Butter

Pat the steaks completely dry with a paper towel and season generously on all sides with salt.

To make the garlic herb butter, combine melted butter, grated garlic, chopped parsley, chopped chives, lemon zest, lemon juice, and Old Bay seasoning in a bowl. Mix well.

Prepare the lobster tails by using kitchen shears to cut down the center of the top shell, stopping at the tail fin. Gently separate the meat from the shell, leaving the base of the tail attached. Lift the meat and rest it on top of the shell.

Place the prepared lobster tails on a parchment-lined baking sheet and brush generously with the garlic herb butter.

Bake the lobster tails until the meat is opaque and cooked through. (Note: The video does not specify a temperature or time, but 400°F / 200°C for 10-12 minutes is a standard guide).

While the lobster bakes, heat olive oil in a cast-iron skillet over high heat until it begins to smoke. Season the steaks with black pepper.

Carefully place the steaks in the hot skillet and sear for 2-3 minutes per side, until a deep brown crust forms. Don't forget to sear the fat cap and edges.

Reduce the heat to medium. Add butter, smashed garlic cloves, thyme, and rosemary to the skillet.

Tilt the pan and use a spoon to continuously baste the steaks with the melted butter and aromatics for another 1-2 minutes, or until they reach your desired doneness.

Remove the steaks from the skillet and let them rest on a plate or cutting board for at least 5-10 minutes.

Once the lobster is out of the oven, brush with any remaining garlic herb butter.

Slice the steak against the grain. Serve immediately with the lobster tails and your favorite sides, like mashed potatoes and asparagus.