Directions:
Cook the Filet Mignon:
Let the steaks come to room temperature for about 30 minutes before cooking.
Season both sides generously with salt and black pepper.
Heat 1 tbsp olive oil in a cast-iron skillet over high heat until shimmering.
Sear the steaks for 3-4 minutes per side until a deep brown crust forms.
Reduce the heat to medium-low, add 1 tbsp butter and thyme sprigs, and baste the steaks with melted butter for another 1-2 minutes.
Transfer to a plate and let rest while you prepare the lobster.
Prepare the Lobster Tails:
Using kitchen shears, cut the top shell of the lobster tail lengthwise to expose the meat. Gently pull the meat up while keeping it attached at the base.
In a small bowl, mix melted butter, minced garlic, lemon juice, paprika, salt, and black pepper.
Brush the lobster meat with the butter mixture.
Broil on high for 6-8 minutes or until the lobster meat is opaque and slightly golden.
Make the Butter Sauce:
In a small saucepan over medium heat, melt the butter.
Add the garlic and sauté for about 30 seconds until fragrant.
Stir in lemon juice, Dijon mustard, and red pepper flakes. Simmer for 1-2 minutes until slightly thickened.
Assemble & Serve:
Place the filet mignon on a plate, then top each steak with a broiled lobster tail.
Drizzle generously with the garlic butter sauce.
Garnish with fresh thyme leaves and serve immediately with a side of mashed potatoes or roasted vegetables.
Nutritional Information:
Prep Time: 15 minutes | 
Cooking Time: 20 minutes | 
Total Time: 35 minutes
Kcal: ~650 kcal per serving
Servings: 2
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