Preheat oven to 375 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. Reserve 4 chives for garnish and mince the rest. Rinse lobster tails and carefully halve lengthwise. Rinse steaks and pat dry.

Place the halved lobster tails in the boiling water and cook until flesh turns firm and white and shell turns red, about 3-4 minutes. Strain and run cold water over lobster to cool. Once cool enough to handle, remove meat from shells (reserve shells for stuffing) and cut lobster flesh into 1" dice.

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, half the minced chives (reserving other half for hollandaise), half the shaved Parmesan, and the diced lobster meat to the pan and stir to combine. Remove from heat and reserve.

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 and reserve.

Heat an outdoor grill or grill pan to medium-high heat. 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. Melt butter in small pan or microwave for 30 seconds. Combine mayonnaise, mustard, juice of two lemon quarters, and remaining minced chives in a small bowl. Gradually whisk in melted butter, season with a pinch of salt, pour into a small serving bowl, and reserve.

Arrange the roasted asparagus and two stuffed lobster tails on a large plate. Place steak next to lobster tails and garnish with reserved long chives and lemon zest. Serve chive-hollandaise and remaining lemon wedges on the side.