4 tablespoons unsalted butter, softened
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoon finely chopped fresh oregano
1 tablespoon lemon juice
3/4 teaspoon fine sea salt, divided
2 (4- to 6-ounce) shell-on lobster tails, thawed and cut down the middle with kitchen shears
2 (12- to 14-ounce) dry-aged rib-eye or New York strip steaks
1/2 teaspoon ground black pepper
1/2 tablespoon extra-virgin olive oil
1 lemon, cut into wedges for serving
Preheat the oven to 450°F. In a bowl, mix together butter, parsley, chives, rosemary, oregano, lemon juice and 1/4 teaspoon of the salt. Spread 1 teaspoon herb butter over the meat on each piece of lobster and arrange on a rimmed, foil-lined baking sheet, cut-sides up. Roast until just cooked through and opaque in the center, 8 to 10 minutes.
Meanwhile, season steaks all over with remaining salt and pepper. Heat oil and 1 tablespoon of the herb butter in a large cast-iron skillet over medium-high heat and cook steaks, flipping once, until deeply browned and medium-rare (about 130°F) or desired doneness, 8 to 10 minutes total.
Top each steak with 1 tablespoon of the remaining herb butter. (Save remaining butter for another use.) Let rest 5 minutes and then serve steaks alongside lobster with wedges of lemon.