First Step: Prepare the Compound Butter
Combine 4 tablespoons of softened unsalted butter with 2 teaspoons minced shallot, 1 minced garlic clove, and 2 teaspoons minced fresh parsley. Mix them until smooth and evenly blended. Form the mixture into a log shape using wax paper, then freeze for about 10 minutes. Afterward, transfer the compound butter to the refrigerator until it’s time to use. This aromatic butter will infuse both steak and lobster with rich flavor and moisture.

Second Step: Preheat the Oven and Prepare Tools
Preheat your oven to 375°F (190°C). Line a baking sheet with foil and spray it with nonstick spray to prevent sticking when you bake the lobster tails. Additionally, select a cast-iron or oven-safe skillet to sear the steaks before baking.

Third Step: Prep Lobster Tails
Using kitchen shears, carefully cut each lobster tail lengthwise down the middle of the shell. Gently loosen the lobster meat from the underside with a spoon or the back of a teaspoon without detaching it completely. Lift the meat slightly and rest it atop the shell. This method helps for even cooking and showcases the lobster’s natural beauty. Pat the lobster meat dry with paper towels, then sprinkle with kosher salt and black pepper. Drizzle 1 tablespoon lemon juice over the lobster and add small pats of the prepared compound butter on top.

Fourth Step: Season and Sear Steaks
Drizzle the filet mignon steaks with 1 tablespoon of olive oil, then season liberally on both sides with kosher salt and black pepper. Heat the remaining 1 tablespoon of olive oil in your skillet over medium-high heat. Once hot, sear the steaks for 1 to 2 minutes per side to develop a beautiful browned crust. This initial searing locks in juices and flavors.

Fifth Step: Bake Steaks and Lobster Tail
Transfer the skillet with seared steaks to the preheated oven and bake according to your desired doneness approximately 4 to 8 minutes for medium-rare (internal temperature around 125-130°F). Simultaneously, place the lobster tails on the prepared baking sheet and bake for 6 to 8 minutes, or until the lobster meat is firm, opaque, and reaches an internal temperature of about 145°F.

Sixth Step: Rest the Steaks
Remove the steaks from the oven and place them on a cutting board. Tent loosely with foil and allow them to rest for at least 5 minutes. Resting is essential because it permits the steak juices to redistribute evenly, securing a tender and juicy bite upon serving.

Final Step: Plate and Serve
Arrange the rested steaks and lobster tails on plates. Top each with additional small pats of the compound butter so it melts luxuriously over the warm proteins. Garnish with fresh parsley and lemon wedges on the side for added brightness and presentation. Serve immediately, pairing with your choice of sides such as steamed vegetables or roasted cherry tomatoes for a complete surf and turf steak and lobster experience.