Season the steaks with kosher salt to taste, on both sides. Let stand at room temperature for 15 minutes, up to 1 hour to dry brine. (This step is optional.) Pat steaks dry with paper towel. Season with black pepper.

Heat a large skillet over medium-high heat. Sear 1-2 steaks at a time for 4-5 minutes on each side until browned to your desired doneness. Rare 125° F, Medium Rare 135° F, Medium 145° F, Medium Well 150° F , Well Done 160° F . Repeat with remaining steaks. Set aside cooked steaks on warm plate, covered with foil.

In the same skillet used for the steak, melt 1 stick of unsalted butter and add 3 Tbsp chopped garlic and chopped shallots, saute for 5 minutes. Add another 2 Tbsp butter. Add trimmed asparagus and saute for 4-5 minutes; remove from skillet and set aside on a warm serving plate covered with foil.

Bring large pot of salted water to boil. Add peeled and 1" cubed potatoes. Boil until fork tender, about 15 minutes. Drain in large colander.

Mash with potato masher. Add 2 Tbsp butter and 1/4 cup heavy whipping cream, continue to mash and finish with hand mixer until desired smoothness is reached.

Add 8 oz Locuis Kemp Lobster Delights or cooked lobster and 1 pint Heavy Whipping Cream; simmer for 5 minutes. Stir in minced thyme, 1-2 tsp kosher salt, and 1/2 tsp white pepper.

Combine lobster sauce with mashed potatoes, stir until thoroughly incorporated. Drizzle 2 Tbsp melted butter on top and top with chopped chives and additional thyme, as desired.

To same skillet used above, melt 2 Tbsp butter. Add thawed, deveined raw shrimp and sear until pink, about 2 minutes. Transfer to plate and cover with foil to keep warm.

To the same skillet, melt 2 Tbsp butter over medium heat. Add 4 cloves of chopped garlic and saute for 1 minute.

Add 1/4 cup chicken broth, reduce to half, scrape any bits off the bottom of skillet. Reduce heat to low, stir in 3/4 cup heavy whipping cream and bring to a simmer.

Add 1/2 cup Parmesan cheese, stir until melted.

Add chopped parsley and pepper, as desired.

Return shrimp to Parmesan cream sauce and stir until covered.

Serve Shrimp with Parmesan cheese sauce over steak, sprinkle with additional parsley with cooked asparagus and lobster mashed potatoes.