I was the sole chef for a birthday dinner for my wife, joined by two close friends of ours. I butterflied the four lobster tails with a shearing knife to cook them in the shell on a 600 degree fire on my Kamado Joe cooker, for about 7 or 8 minutes (I didn't time it, as I could tell when they were done). I didn't want to take any chance of messing up the dry aged porterhouse steaks, so I took them from the vacuum sealed package they were delivered in, seasoned with kosher salt and black pepper, and transferred them to my own vacuum sealed bags for several hours before cooking them. I cooked the steaks sous vide to a temperature of 122 degrees, and then transferred them to the Kamado Joe to sear and bring them up to medium rare -- timed to finish at the same time with the lobster tails. Here is a direct quote from the wife of the other couple: "Steak was better than any I can remember at a restaurant." The lobster tails were so enormous that the four of us could only eat two and a half tails. (We had lobster rolls the next couple of days). The total cost of the double order was worth every penny. P.S: there are supposed to be two pictures with this review: the steaks after I put them in my own vacuum sealed bags, and the four butterflied lobster tails before grilling.