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1
To make the ginger butter, work the first five ingredients together in a small bowl until thoroughly combined and relatively smooth. Set aside.
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2
To prepare the steak, lightly brush with olive oil and season with sea salt. Rub with black pepper.
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3
Split the lobster tail in half lengthwise by first cutting the top and bottom shells with scissors and then splitting the flesh with a chef's knife. Lightly brush the flesh sides with olive oil and squeeze the lemon juice over the top. Season with a little fine sea salt.
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4
Prepare the grill for direct grilling at medium-high heat between 400 and 500u00b0F.
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5
Grill the steak for about 10 minutes until medium rare, turning once.
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6
The lobster tail should go on the grill after the steak has been on about 8 minutes. Grill the lobster for about 6 minutes, turning once. Start with the cut side on the grill and finish with the shell side on the grill. Cook until just opaque.
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7
When the steak comes off the grill (and while the lobster is finishing), let it rest loosely covered with foil or under an upside-down plate.
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8
To serve, slice the steak on an angle into four pieces (I think this makes a more attractive presentation than simply cutting it in half). Plate two pieces of steak and a lobster tail half together, topped with ginger butter. If you like, quickly melt half the ginger butter in the microwave before plating and drizzle this over the top.
