• Prepare the charcoal grill for direct cooking over high heat (450° to 550°F. 
• Remove the steaks from the refrigerator and set aside on the countertop to take the chill of of them.
• Adjust the oven rack to the upper setting about 6-inches from the heating element. 
• Preheat the oven broiler. 
• While the grill for the steak is heating, prepare butter sauce and the lobster tails.  Line a small sheet pan with aluminum foil and set a wire rack over the pan. 

For the White Wine Butter Sauce:

• In a small saucepan set over medium heat, add the wine, lemon juice and garlic.  Allow to reduce to half.  Remove from the heat and whisk in the butter a tablespoon at a time.  Season with salt and pepper.  Transfer the sauce to a small pitcher or jar and set in a pan of warm water to keep warm.  

For the Lobster Tails:

• Place a lobster tail on the cutting board, shell side up and with sharp kitchen scissors, cut through the top center of the shell, stop cutting where the tail-fan begins, about 1-inch from the end. 
• Using a dull butter knife, carefully work the knife blade inside each side of the lobster tail between the meat and the shell to loosen from the shell. With your hands, pry the shell apart to expose the meat, Remove the vein that runs down the center and discard it. 
• Turn the lobster tail over, shell side down.  With scissors, snip off the flippers.  Slide the butter knife between the meat and the membrane to loosen the meat.  Flip the tail over again and carefully pull and lift the lobster meat free from the shell but leave it attached at the tail end.  
• Place 2 or 3 lemon wedges and garlic pieces inside the hollow shell, then squeeze the shell closed.  Arrange the lobster meat attractively on top of the shell, pat lightly with paper towel to remove excess moisture. Place the lobster tail on the wire rack and repeat with the remaining lobster tail. 
• Drizzle a tablespoon of the reserved butter sauce over each lobster tail and dust lightly with paprika.  Continue to keep the wine butter sauce warm.  Reserve the prepared lobster tails and proceed with the steaks.

Grilling the Steaks:

• Season the steaks with salt/pepper and place on the hot grill over direct heat for 6 minutes.  Turn the steaks and continue to grill another 4 minutes for medium rare or adjust the time until cooked to your desired doneness. Remove from the grill and let rest for 5-minutes.

To Cook the Lobster Tails:

• The steak will cook for 10-minutes and rest for 5 minutes.  The lobster tails will cook for 6 to 8 minutes.  Transfer the sheet pan to the oven AFTER they have been on the grill for 8 minutes. 
• Broil the lobster tails for 6 minutes, or 1 minute per ounce of lobster weight. The lobster tails will be done when the meat is no longer translucent and becomes opaque.  With an instant-read thermometer, the internal temperature should read 140° to 145°F, maximum.  Be careful not to overcook as they will become tough and rubbery.

To serve:  

• Plate the grilled tenderloin steak, add the lobster tail, warm wine butter sauce and any sides.