Bring a large pot (12qt to do 2 lobsters at a time) of salted water to a rolling boil. Squeeze juice of lemon halves into water and place lemon into water. Add live lobsters to boiling water.

Boil for 15 minutes.

Transfer lobsters to an ice water bath to stop the cooking process and let sit for 3-5 minutes. Remove from water. Separate lobster tails and 2 pinchers from each lobster and transfer to a plate. Set aside.

Preheat oven to 450℉. Bring filets to room temperature and spray with cooking spray. Salt and pepper each side to your liking. In a cast iron skillet, melt butter. Add garlic and cook 2-3 minutes until softened. On medium high heat, sear filets for 1 1/2 minutes per side and promptly remove pan from heat. Bake at 450 for 6-8 minutes depending on thickness of the filets and to your desired doneness. For a safe internal temperature, cook to 145℉.

While preparing surf and turf, start lobster butter at any time. Melt butter on medium-low heat. Add crushed garlic, tarragon, salt, and lemon. Stir occasionally and let heat remain on medium-low. Remove from heat when ready to serve.

Arrange lobster and filet on plate and serve with lobster butter. Enjoy my friends!