Make the Bee’s Knees Butter:

1. In a small bowl, mix the softened butter, Bee’s Knees Seasoning, lemon juice, and honey (if using).

2. Stir until well combined, then refrigerate until ready to use.

   
   

Prepare the Mashed Potatoes:

1. Bring a pot of water to a boil and add the cubed potatoes. Cook until fork-tender, about 15 minutes.

2. Drain and mash with butter, cream, salt, and pepper. Keep warm.

   
   

Roast the Asparagus:

1. Preheat the oven to 400°F.

2. Toss asparagus with olive oil, salt, black pepper, and garlic powder.

3. Arrange on a baking sheet and roast for 12-15 minutes until tender.

4. Sprinkle with Parmesan cheese (if using) before serving.

   
   

Cook the Steak and Lobster:

1. Preheat a grill or cast-iron skillet over medium-high heat.

2. Rub the steak with olive oil, salt, and black pepper. Grill for 4-5 minutes per side for medium-rare (or longer for desired doneness). Let rest for 5 minutes.

3. While the steak rests, cut the lobster tails down the center and pull the meat slightly out of the shell. Brush with Bee’s Knees Butter.

4. Grill the lobster, shell-side down, for 5-6 minutes, basting with more butter until opaque and cooked through.

5. Top both the steak and lobster with an extra pat of Bee’s Knees Butter before serving.