Directions:
1. Preheat the grill to high heat for the steaks and lobster tails.
2. Wash the potatoes and prick them all over with a fork. Microwave on high for 10 minutes or until tender. Set aside to cool.
3. Split the cooled potatoes open and fluff the insides with a fork. Top each with butter, sour cream, cheddar cheese, and crumbled bacon. Return to the microwave for another minute or until the cheese is melted.
4. Brush the steaks and lobster tails with olive oil and season with salt and pepper. Grill the steaks for about 4-5 minutes on each side for medium-rare. Grill the lobster tails, flesh side down, for about 5-6 minutes, then flip and cook until the shell is bright red and the flesh is opaque.
5. For the asparagus, toss with olive oil, salt, and pepper. Grill over medium heat for 2-3 minutes, turning occasionally until tender.
6. Arrange the steak, lobster tail, loaded baked potato, and asparagus on a plate. Garnish with fresh chives.
