Lobster Surf & Turf With Lemon Butter And BéArnaise

• 1 tablespoon fresh tarragon finely chopped
• 1 lemon yogurt carton, 5-6 oz
• 4 tablespoons herb lemon, finishing butter, divided
• 2 lobster tails
• 3/4 teaspoon kosher salt divided
• 1/2 teaspoon pepper divided
• 1 1/2 pounds steaks grilling, strip, ribeye, or sirloin
• 1/2 pound asparagus spears fresh
• 6 ounces portabella mushrooms pre-sliced
• 3 tablespoons extra-virgin olive oil

1. Remove stems and chop tarragon. Remove tough root end from asparagus. Cut lobsters (including shell) in half lengthwise. Preheat grill (or grill pan).
2. Whisk together yogurt, 2 tablespoons herb butter, and tarragon for sauce; set aside.
3. Season steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on grill; cook 3-5 minutes on each side or until 145u0b0F (for medium rare). Remove steaks from grill; cover to keep warm.
4. Combine asparagus, mushrooms, oil, and 1/4 teaspoon each salt and pepper. Place on grill; cook 2-3 minutes, turning once, or until tender. Remove from grill; cover to keep warm.
5. Melt 2 tablespoons herb butter in microwave on HIGH for 10 seconds. Brush cut side of lobster with the melted herb butter. Place lobster on grill; cook 2-3 minutes on each side or until flesh is opaque and firm.
6. Divide asparagus between serving plates. Top with steak and then mushrooms; place 1/2 lobster tail on the side. Drizzle sauce over steak and serve extra butter on the lobster.
7. Complete your meal with a warm, crusty baguette and a decadent dessert.

lemon yogurt carton, herb lemon, lobster, kosher salt, pepper, ribeye, fresh, portabella mushrooms, extravirgin olive oil

Taken from www.yummly.com/recipe/Lobster-Surf-_-Turf-with-Lemon-Butter-and-Bearnaise-994113 (may not work)