Pat the steaks dry with paper towels. Drizzle olive oil over both sides and season generously with salt, pepper, garlic powder, and smoked paprika. Let rest at room temperature for 30 minutes while you prep the grill.

Set up your grill for two-zone cooking with a direct high heat area (450–500°F) and an indirect heat zone. Oil the grates to prevent sticking.

Place the steaks over direct heat and grill for 2–3 minutes per side to form a crust. Then move them to indirect heat and cover the grill. Continue cooking until internal temp reaches 125°F for medium-rare or 135°F for medium.

Melt the butter in a small skillet or saucepan over low heat. Stir in the garlic, chipotle peppers, adobo sauce, lemon juice, salt, and parsley. Simmer gently for 3–4 minutes, then remove from heat.

Use kitchen shears to butterfly the lobster tails. Brush with olive oil and season with salt, pepper, and paprika. Place meat-side up over indirect heat and baste generously with the chipotle garlic butter. Grill for 8–10 minutes, basting again halfway through, until the meat is opaque and reaches 140–145°F internal temp.

Spoon more chipotle garlic butter over the steaks before removing from the grill. Let both the steaks and lobster rest for 5 minutes before slicing and serving.