Lobster, Steak & Garlic Herb Butter

Lobster: Using kitchen shears, cut along the underside of the lobster shells, leaving meat intact and stopping at the tail; pull sides of shell apart to expose meat (do not remove meat from shells). Season with salt and pepper. Heat a well-oiled grill to medium high, or heat a drizzle of oil in a grill pan or large pan over medium-high heat. (TIP: Heat a large pan if you don't have a grill, adding a splash of water with the lobster.) Add lobster, flesh sides down, and cook until grill marks appear and flesh starts to turn opaque. Flip, and cook until lobster is cooked through, 2-3 minutes per side (grills can vary; if using a pan, cover pan and cook until almost cooked through, 3 minutes, then uncover and add 2 TBSP plain butter, cook 1 minute more). Using a chef’s knife, halve tails lengthwise. Brush with garlic herb butter.