Preheat oven to 400 degrees and prepare a baking sheet with foil. Bring medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Cut the woody ends off asparagus. Zest lemon and cut into quarters. Mince chives. Coarsely chop smoked almonds. Rinse lobster tails and carefully halve lengthwise. Rinse steaks and pat dry. Set butter out to soften.

Place lobster tails in boiling water and cook until flesh turns white and shell turns red, about 3-4 minutes. Strain and run under cold water. Remove meat from shells (reserve shells) and dice meat. Combine butter, bleu cheese, smoked almonds, juice of a lemon quarter, half of the minced chives, and a pinch of salt in a small bowl. Form into two discs and refrigerate.

Warm a medium pan over medium high heat. Add cream to pan and cook until it begins to thicken, about 1-2 minutes. Add panko, remaining minced chives, half the shaved Parmesan, and the diced lobster meat to the pan and stir to combine. Remove from heat and set aside.

Place lobster shells on prepared baking sheet. Divide stuffing between the shells equally and top with remaining Parmesan. Place asparagus on same baking sheet and toss with 1 tsp. olive oil and a pinch of salt. Bake for 8-10 minutes, or until cheese begins to brown and asparagus is crisp-tender. Remove from oven.

Heat an outdoor grill or grill pan to medium-high heat. Spray surface lightly with cooking spray. Season steaks with a pinch of salt and pepper and grill for 4-6 minutes on each side, or until a minimum internal temperature of 145 degrees is reached. Transfer steaks to a plate to rest.

Arrange the roasted asparagus and two stuffed lobster shells on a large plate. Place steak next to lobster tails, set a disc of bleu-cheese butter on top. Garnish with lemon zest and serve with remaining lemon wedges on the side.