Directions

1. Pat the filet mignon steaks completely dry with paper towels. Season generously on all sides with salt and black pepper. Let rest at room temperature for about 15–30 minutes before cooking.

2. Using kitchen shears, carefully cut down the center of the top shell of each lobster tail, stopping just before the tail fin. Gently pull the meat upward and rest it on top of the shell, keeping it connected at the base. Season the exposed meat lightly with salt.

3. Place a heavy-bottomed skillet (cast iron is best) over medium-high heat and add the olive oil. Heat until shimmering but not smoking. Carefully place the steaks in the pan. Cook undisturbed for 3–4 minutes until a deep brown crust forms. Flip the steaks and reduce heat to medium. Add 2 tablespoons of your compound butter to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly for another 3–4 minutes for medium-rare (internal temperature 130°F–135°F). Remove steaks from the pan and let rest loosely tented with foil for 5 minutes.

4. While the steaks rest, preheat your broiler to high. Place the prepared lobster tails on a baking sheet. Melt 1 tablespoon of your compound butter and brush it generously over the exposed lobster meat. Broil about 4–6 inches from the heat source for 4–5 minutes, then brush with another tablespoon of melted compound butter and broil another 4–5 minutes until the meat is opaque, firm to the touch, and slightly golden on top. (Alternatively, bake at 425°F for 10–15 minutes, basting halfway through.)

5. Place each rested filet mignon on a plate alongside a lobster tail. Top both with a final pat (about ½ tablespoon each) of your compound butter and let it melt over the hot proteins. Serve with lemon wedges for squeezing over the lobster.