Preheat grill to high heat.

Make the herb butter by combining melted butter, garlic, parsley, and thyme in a bowl. Season with salt and pepper to taste.

Prepare lobster tails by cutting the top shell down the center with scissors. Loosen the meat and lift the tail slightly to rest on top of the shell.

Season both the ribeye steaks and lobster tails with salt and pepper.

Place the ribeye steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.

In the last 5 minutes of cooking the steak, add the lobster tails to the grill, shell side down. Grill until the shell is bright red and the meat is opaque, about 5-7 minutes. Brush the lobster meat with the herb butter during the last few minutes of grilling.

Serve the ribeye and lobster tail with lemon wedges and remaining herb butter.