Pat the steak dry, then season generously with salt and pepper on both sides. Heat olive oil in a large skillet over high heat until shimmering.

Carefully place the seasoned steak in the hot skillet and sear for 2-3 minutes per side until a deep brown crust forms. Reduce heat to medium.

Add butter, rosemary, and smashed garlic to the skillet. Tilt the pan and continuously spoon the melted butter and aromatics over the steak for 3-5 minutes, or until your desired doneness is reached.

Transfer the cooked steak to a cutting board and let it rest for at least 5-10 minutes before slicing.

While the steak rests, prepare the lobster by preheating the oven broiler. Cut the lobster tails lengthwise down the top of the shell with kitchen shears, pull the meat upwards, and rest it on top of the shell; brush with olive oil.

Place lobster tails on a baking sheet and broil for 5-7 minutes until the meat is opaque and cooked through. Alternatively, sauté shrimp in a separate pan with olive oil and garlic for 2-3 minutes per side until pink.

Slice the rested steak against the grain and serve immediately with the broiled lobster tails or sautéed shrimp. Drizzle with melted butter and a squeeze of lemon, if desired.