1 tablespoon fresh tarragon (finely chopped)
1 (4-oz) package whipped lemon yogurt    
4 tablespoons lemon herb finishing butter, divided
2 lobster tails
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 1/2 lb grilling steaks (strip, ribeye, or sirloin)
1/2 lb fresh asparagus spears
6 oz pre-sliced portabella mushrooms   
3 tablespoons extra-virgin olive oil
 

• Remove stems and chop tarragon.
• Cut lobsters (including shell) in half lengthwise.
• Remove tough root end from asparagus.

1. Whisk together yogurt, 2 tablespoons herb butter, and tarragon for sauce.
2. Preheat grill on high 2–3 minutes. Season steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place on grill; cook 3–5 minutes on each side or until desired doneness. Remove from grill; cover to keep warm.
3. Combine asparagus, mushrooms, oil, and 1/4 teaspoon each salt and pepper. Place on grill; cook 2–3 minutes, turning once, or until tender. Remove from grill; cover to keep warm.
4. Melt 2 tablespoons herb butter in microwave on HIGH for 10 seconds. Brush cut side of lobster with the melted herb butter. Place lobster on grill (wash hands); cook 2–3 minutes on each side or until flesh is opaque and firm.
5. Divide asparagus between serving plates. Top with steak and then mushrooms; place 1/2 lobster tail on the side. Drizzle sauce over steak and serve extra butter on the lobster.

CALORIES (per 1/4 recipe) 700kcal; FAT 46g; CHOL 260mg; SODIUM 550mg; CARB 12g; FIBER 3g; PROTEIN 58g; VIT A 20%; VIT C 6%; CALC 15%; IRON 30%