JERK STEAK AND LOBSTER

Rub beef medallions all over with jerk seasoning; set aside.

Cut top of lobster tails down middle to tail and gently pull apart to expose lobster meat. Place, cut side up, on small foil-lined baking sheet.

Jerk Butter: Combine butter, parsley, thyme and spice rub in small saucepan set over low heat. Once butter is melted, stir to combine; keep warm.

Heat cast iron skillet over high heat until it begins to smoke lightly. Add oil and butter to skillet. Place medallions into skillet and sear for 3 minutes. Turn over and cook for about 3 minutes until medium-rare or desired doneness. Let stand for 3 minutes.

Meanwhile, set rack in oven about 6 inches from broiler. Turn on broiler to High. Spoon a little of the butter over lobster tails and place under broiler for about 5 minutes or until meat is firm and pink. Spoon more of the Jerk Butter over the lobster tails.

Place medallions onto plate along with rice. Place lobster tails on rice and spoon remaining butter over steak and lobster to serve.