Step 1

Start by preparing the lobster tails. Using kitchen shears, cut along the top of the tail and pull the meat out from the shell. Be sure to remove the vein as well. Place the lobster meat on a plate and set it aside.

Step 2

Take the filets and season both sides with salt and pepper. Make sure that the seasoning is evenly distributed over the surface of the meat.

Step 3

Preheat a cast iron skillet on high heat. You want the skillet to be hot so that it sears the meat and locks in the flavor.

Step 4

Once the skillet is hot, add the filets to the skillet and sear them for 2 minutes on one side. Flip the filets and sear them for another 2 minutes. Repeat this process for all sides. This will give the filets a nice crust and seal in the juices.

Step 5

Lower the heat to low and continue to cook the filets, flipping them every minute for even cooking. This ensures that the meat cooks evenly and doesn't burn.

Step 6

Once the internal temperature of the filets reaches 110°F, add the garlic butter to the skillet and baste the filets with the melted butter. This will add extra flavor and moisture to the meat.

Step 7

Continue to cook the filets until they reach an internal temperature of 118°F, then remove them from the skillet and set them aside on a plate to rest. Letting the meat rest allows the juices to redistribute and ensures that the meat is tender and juicy.

Step 8

While the filets are resting, add the lobster tails to the skillet and baste them with the remaining garlic butter. Cook the lobster tails for 5 minutes, turning them over halfway through the cooking process. The lobster meat should be opaque and cooked through.

Step 9

In the same skillet, add the asparagus and cook until they are tender, for about 7 minutes. You can add some salt and pepper for seasoning if desired.

Step 10

Once everything is cooked, slice the filets and arrange them on a serving platter along with the lobster tails and asparagus. Serve with prepared horseradish radish on the side for dipping. This tangy, spicy sauce complements the rich flavors of the meat and seafood.