• Prepare a grill fire to about 300° using hickory wood for smoke flavor.
• Butterfly the lobster tails by cutting down the center of the shell to the tail with kitchen shears but do not cut through the fin.
• Carefully break the end sections off of the lobster shell and gently pull the shell apart. 
• Loosen the lobster meat from the bottom shell gently, leaving it attached at the tail. Pull the meat above the shell and press the shell back together. 
• Place on a baking sheet. 
• Prepare the garlic butter by adding butter and garlic in a small skillet. Cook over low heat until garlic starts to get brown and toasted. Stir in rosemary, salt and pepper.
• Remove from heat and whisk in brown sugar and red pepper.
• Top each lobster tail with garlic butter. 
• Place lobster tails (meat side up) over indirect fire.
• Cook with the grill lid closed for about 10 – 12 minutes. 
• Test internal temperature of  lobster tails using a digital thermometer, cooking to 145° internal temperature.

For the Steak:

• Pat steak dry with paper towels. Cut into about 1 1/2 – 2 inch chunks. Thread onto skewers. Place on a baking sheet and set aside.
• Spoon garlic butter over steak skewers.
• Cook over indirect heat with the lobster tails. 
• Continue to cook until steak is cooked to desired doneness – 130° for rare, 135° for medium.