GARLIC HERB TENDERLOIN & LOBSTER

Garlic Parsley Butter: Blend butter with garlic and parsley; divide in half. Add lemon zest and juice to one half of the mixture and set aside for the lobster.

Cut beef into 1-inch cubes and pat dry. Season with half of the salt and pepper. Brush 2 tsp of the oil on the base of cast iron or heavy skillet and warm over medium heat. Add beef. Without overcrowding the pan, sear beef in batches on all sides and remove to plate. After the last batch, add a few tablespoons of the garlic parsley butter, stirring and scraping up pan drippings. Toss in beef cubes to coat; remove from heat.

Meanwhile, use kitchen shears to cut through the top shell of the lobster tails, leaving the tip intact. Carefully separate the flesh from the shell, pulling through the opening, and lay lobster meat on top of the shells. Place lobster tails in baking dish. Season with remaining salt and pepper. Drizzle 2 tbsp of the lemon garlic butter over flesh.

Cover dish with foil; bake in preheated 400°F oven for 12 to 15 minutes or until lobster meat is opaque and internal temperature registers 140°F. Brush with remaining lemon garlic butter.

Heat remaining 1 tsp oil in medium skillet; add asparagus and any remaining lemon garlic butter drippings. Cook, tossing constantly, until warmed through.

Arrange beef, lobster and asparagus on large cutting board or platter surrounded by bread, flatbread, vegetables, cheese, pickles, olives and other condiments, as desired.