1. Preheat oven to 400°; lined 2 rimmed baking pans with parchment paper. In large bowl, toss broccoli, 1 tablespoon melted butter and 1/4 teaspoon salt; spread on 1 prepared pan and roast 15 minutes or until lightly browned.
2. In large cast-iron skillet, heat thyme, rosemary and 2 tablespoons unmelted butter over medium-high heat 1 minute or until butter is melted. Sprinkle steaks with 1/2 teaspoon fresh cracked pepper and remaining 1 teaspoon salt. Add steaks to skillet; cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
3. Preheat broiler to high. In small bowl, whisk seasoning and remaining 3 tablespoons melted butter. With scissors, cut lobster tail shells lengthwise down center; with fingers, spread shells apart. Carefully lift up meat; close shells and place meat on top of shells. Place lobster tails on remaining prepared pan; brush meat with butter mixture. Broil lobster tails 5 minutes or until shells are bright red and meat turns opaque throughout.
4. Serve steaks with lobster tails, broccoli and lemon wedges.

Approximate nutritional values per serving (1 steak, 1 lobster tail, 1/2 bunch baby broccoli): 1152 Calories, 78g Fat, 38g Saturated Fat, 474mg Cholesterol, 2437mg Sodium, 10g Carbohydrates, 4g Fiber, 3g Sugars, 0g Added Sugars, 100g Protein