Preheat oven to 400, line a baking sheet with aluminum foil and place slices of bread on the baking sheet.

Microwave butter for 10 seconds, then combine the butter with the crushed garlic to make a garlic butter. With a butter knife spread a little of the butter on each slice of bread (if you want it really buttery you could certainly make more, I just spread a very thin layer on.) Then lay a slice of provolone cheese on top (I like to break the slice in half so that I can cover the top of the bread with cheese.) Set aside until you’re ready to bake.

Bring a pot of water to boil and cook the lobster tails. When they are done cooking, allow them to cool for 10-15 minutes, until you can touch them, then with a fork get the lobster meat out of the tail and put it into a bowl and sprinkle the lobster meat a little kosher salt and set aside.

Heat olive oil in a skillet. Pat each of the filets with a paper towel, then rub a little steak seasoning into each side of filets, then cook in the skillet for 4 minutes on each side, flipping only once (you could cook shorter/longer depending on how well done you like your meat.) Remove steaks from skillet and allow to cool for at least 10 minutes, then slice up into strips.

Cup up tomatoes and top with a pinch of salt and set aside, cut parsley and set aside as well (I like putting the tomatoes and parsley in little bowls, it helps when assembling the melts.)

When the lobster and steak have finished cooking, that’s when I put the bread in the oven. Allow it to bake for 7-10 minutes, until the cheese is brown around the edges. Remove from oven, then top each piece with some lobster meat and steak slices, then top with some tomato slices and sprinkle some parsley over the melts, serve warm and enjoy!