While your steaks come to room temperature, prepare the compound butter that will finish both proteins beautifully. Finely mince the garlic cloves and chop the parsley and shallot into small pieces. In a small bowl, combine the softened butter with the minced garlic, shallot, and parsley, stirring until evenly distributed. I like to use Kerrygold unsalted butter for its rich, cultured flavor—it makes a real difference in the final dish. Form the mixture into a log shape on a piece of parchment paper, then roll it tightly and freeze for about 10 minutes until it's firm enough to slice into pats.

Preheat your oven to 375°F and lightly grease a large baking pan or baking sheet. While the oven heats, prepare the lobster tails by placing them shell-side down on a cutting board and carefully cutting through the shell lengthwise down the center using a sharp chef's knife. Gently loosen the meat from the shell with your fingers or a small fork, being careful not to tear the delicate flesh, then arrange the tails meat-side up on the prepared pan.

Pat the room-temperature filet mignon steaks completely dry with paper towels—moisture prevents proper browning. Season both sides generously with salt and pepper, using about 1 tsp salt and 0.75 tsp pepper per steak. Heat a cast-iron or heavy stainless steel skillet over high heat until it's very hot (about 2-3 minutes). Add the olive oil and let it shimmer, then carefully place the steaks in the pan. Sear for 1-2 minutes per side to develop a golden-brown crust without moving them around.

Remove the skillet with the seared steaks from the stove and slice 4-5 pats from the chilled compound butter log from Step 1. Top each lobster tail with a pat of compound butter and drizzle with fresh lemon juice—I always use freshly squeezed lemon juice for better acidity and brightness. Place the baking pan with lobster tails and the skillet with seared steaks into the preheated 375°F oven. Bake for 6-8 minutes, checking the lobster first since it cooks quickly; the meat should be opaque and firm when done. The steaks will reach an internal temperature of 125-145°F depending on your preferred doneness—use an instant-read thermometer for accuracy.

Remove both the steaks and lobster from the oven. Transfer the steaks to a warm plate and let them rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping each bite tender and juicy. While the steaks rest, carefully transfer the lobster tails to serving plates. Top each steak with a remaining pat of the compound butter from Step 1, which will melt beautifully over the warm meat. Arrange the steak and lobster tail on each plate, garnish with lemon wedges, and serve immediately while everything is hot.