For Steak
2 Ribeye Steaks
1/2 tbsp Extra virgin olive oil
1 1/2 tsp sea salt
1 tsp black pepper freshly ground
2 tbsp unsalted butter
2 cloves garlic, minced
1 sprig fresh rosemary

For Lobster
2 lobster tails
Sea salt and pepper
1/4 cup unsalted butter, melted
2 tbsp minced garlic
1/4 teaspoon paprika
1/2 teaspoon rosemary, minced
1/2 teaspoon parsley, chopped
1/ teaspoon thyme minced

For Steak
Pat steak dry. Just before cooking, season with salt and pepper.
Heat pan, add 1/2 tbsp oil over medium-high heat. Once the oil is hot, add steaks to the skillet.
Sear on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes.
Turn the steak to sear the edges.
Reduce heat to medium and add 2 tbsp butter, garlic and rosemary to the pan.
Spoon over the steak.
Cook until desired.

For Lobster
Preheat oven to broil (500 degrees)
Prepare the lobster with kitchen shears, butterfly the tail by cutting down the center. Loosen the meat and pull lobster meat upward.
Salt and pepper the meat and set on a baking sheet.
Combine melted butter, garlic, paprika rosemary, thyme, and parsley. Spread evenly on each lobster tail.
Broil the lobster tails for about 8-10 minutes or until the meat is opaque.

Serves 2