• Begin by generously seasoning your steak with the Salt, Pepper and Garlic Seasoning and placing in the fridge to dry brine overnight. If you do not have that much time, season and place in the fridge for at least to 40 minutes.
• Using kitchen shears, cut in the middle of the top of the lobster shell all the way down to the tail. Try to avoid cutting the meat. Once fully cut, use a spoon to go underneath the top of the shell to separate the meat from the shell. Carefully lift the meat up and out from the shell (while still attached at the base of the tail). Lay the meat on top of the shell. Using a knife, make shallow slits lengthwise down the meat. Repeat this for all the lobster tails.
• Lather your lobster tails with oil and then season with the Salt, Pepper and Garlic Seasoning.
• Pull your steaks out and bring to room temperature (about 15 minutes). Add them to a preheated cast iron skillet (we want the skillet to be smoking hot).
• Sear off in the skillet and place back into the oven to cook for 2 minutes per side until you have a dark brown crust. When done, pull the steaks out of the skillet and let cool for 2-3 minutes.
• Next, slice the steaks up into finger size cuts. Place them back on a room temperature cast iron skillet, high heat ceramic serving dish or a fajita skillet. Push the sliced steak close together so that no part of the inside of the steak is showing (no red). Drizzle the butter mixture over the top of the steak making sure to get it all over.
• Add the steaks back into the pizza oven to sear off quickly. We're looking for an incredible crust and cook to your desired temperature. This is not a perfect science, but I have noticed the following times after putting the steak in are as follows:

Rare = 45 seconds to 1.5 minutes

Medium Rare = 1.5-2 minutes

Medium = 2-2.5 minutes

Medium Well = 2.5-3 minutes

Well Done = 3+ minutes

• Finally, add your lobster tail to the oven to cook in 2-3 minutes. Once the shell is red and the meat is no longer translucent, pull out and add some of the melted butter sauce. Keep warm.
• Garnish everything with chopped parsley, more melted butter and enjoy!