Prep steaks: Cover both sides of steaks with salt and set on rack in refrigerator for at least an hour before cooking.
Make compound butter: Combine the softened butter with the garlic and herbs in the food processor and process until smooth.
Butterfly lobster tails: Using a sharp pair of kitchen shears, cut down the middle of the shell all the way to the tail. Turn the tail over, grab the cut shell with the finger tips on both hands, and bend inside out while releasing the meat from the shell. Turn back over, lift the meat away from the shell while keeping the tail connected, and set the meat on top of the shell. Remove vein, if present, and separate any connective tissue preventing it from taking it's natural butterfly shape. Rinse tails to remove any small fragments of shell and shake off any excess water (do not submerge in water). Sprinkle a thin layer of salt and pepper on top of the lobster meat.
Cook steaks in oven: Preheat oven to 225°F. Using half of the compound butter (reserving the other half for the lobster), cover both sides of steaks (thin layer on bottom, thicker layer on top). Place in a cast iron or oven-safe skillet. Insert a meat thermometer into the center of the thickest steak. Cook in preheated oven until the internal temperature reaches 110°F.
Prep the lobster tails: While the steak is in the oven, line a baking sheet with parchment paper and set the prepared lobsters on top. Arrange the lemon wedges or halves on the paper. Melt the remaining compound butter and brush on top of lobster meat; spread any excess on top of lemons.
Rest steaks: Remove steaks from oven and transfer to a cutting board. Do not remove thermometer. In preparation for the lobster, preheat broiler to 500°F and ensure top rack is in the center of the oven, about 6-8 inches below the heating element. Allow steaks to rest for 10 minutes. Temperature will increase 5-10°F while resting.
Broil the lobster: As soon as the broiler hits the set temperature, it's time to broil the lobster tails while the steaks are finishing. Place baking sheet in broiler and cook roughly ten minutes until meat is opaque, shells are vibrant orangish-red, and internal temperature of the meat is about 145°F.
Reverse sear steaks: Towards the end of the rest period, set pan they were cooked in with remaining melted butter on a burner over high heat. Just as melted butter starts to smoke, gently place steaks in hot pan. Allow to sear, undisturbed, until they start to brown on the bottom and then flip. The goal is to get a nice sear on both sides and also to bring them to the proper temperature. Steak temperature will still rise a few degrees once removed from pan, so remove them 3-5°F below desired final temperature. For medium, remove at 127°F. Transfer to cutting board and allow to rest at least five minutes before serving.
Serve: The surf and turf should be done at about the same time. Serve steak whole or slice on cutting board after rest period. Place parsley and chives in melted butter. Squeeze broiled lemons over lobster meat and dip each bite into the melted butter.