Prepare a grill fire to 300° with hickory for smoke flavor.

Pat steak dry. Cut steak into bite sized pieces and thread onto skewers. Place on a baking sheet and set aside.

Butterfly the lobster tails by cutting down the center of the shell to the tail with kitchen shears but do not cut through the fin.

Carefully break the end sections off of the lobster shell and gently pull the shell apart. 

Loosen the lobster meat from the bottom shell gently, leaving it attached at the tail. Pull the meat above the shell and press the shell back together. Place on a baking sheet.

Prepare the garlic butter by adding butter and garlic to a small skillet. Cook over low heat until garlic starts to get brown and toasted. Stir in rosemary, salt and pepper. 

Remove from heat and whisk in brown sugar until melted. Set aside and cool slightly. 

Spoon garlic butter over steak and lobster tails.

Place lobster tails meat side up with steak skewers over indirect fire.

Cook with the grill lid closed for about 8 - 10 minutes.

Use a digital thermometer to test internal temperature of steak and lobster tails.

For rare steak bites, cook to 130° and for medium cook to 135°. Lobster should reach 145°.

Remove from grill when cooked to desired temperature to a platter and serve immediately.