Preheat the oven to 450°F

Soak the wooden skewers in water for at least 10 minutes.  

In a small microwave-safe pitcher or dish, combine the butter and lemon juice and melt in the microwave, reserve to cool.

With kitchen shears, working from the underside of the lobster tails snip through the membrane up each side of the tail where it joins with the shell. Pull the membrane loose at the top and discard.

Remove the skewers from the water and insert through the flesh at the bottom of the tail to the upper portion as indicated in the photo. Place the prepared lobster tails on a sheet pan, shell side down and brush melted butter over the exposed underside of the lobster tail. Sprinkle with salt. Set aside until later, you will start to bake these as soon as you start to cook the steak. 

Heat a cast iron griddle or skillet over medium-high heat to smoking hot. Divide the steak equally and brush both sides of each steak with oil and season with salt and pepper. Add steaks to the hot griddle and cook for 6-7 minutes on the first side. Do not move during cook time.

As soon as the steaks are cooking, transfer the sheet pan with the lobster tails to the oven and roast until just cooked through and opaque in the center, 8 to 10 minutes. Reheat the melted butter and divide into two small dipping dishes.

Meanwhile, flip the steaks and cook on the reverse side for an additional 2-3 minutes until they are medium-rare (about 130°F) or to the desired doneness, 8 to 10 minutes total. Transfer to a plate and allow to rest 5 minutes.

Place a steak on each serving plate and transfer the sheet pan from the oven, remove the wooden skewers from the lobster tails and place each one on a plate. Drizzle with lemon juice and sprinkle both the steaks and lobster tails with chopped parsley. Serve with steamed broccolini and mashed potatoes, garlic butter sauce for the lobster and fresh horseradish aioli for the steak.