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Season steaks with salt and pepper to taste, then place on the grill for 4 to 5 minutes on each side.
Pull the steaks off the grill when they’ve reached an internal temp of 135°F (for medium-rare). Rest the steaks while the lobster finishes cooking.
Split lobster tails in half — leave them in the shell. Lightly dress with olive oil and salt and set aside.
Three minutes before steak gets to desired temperature, place the split lobster tail on grill and cook for 5 to 6 minutes.
While steaks are cooking, prepare dressing: blend basil, mayonnaise, lemon juice, honey, and vinegar in a blender until smooth. Add salt to taste.
Toss peas, tomatoes, radishes, and arugula in a medium bowl with some of the green goddess dressing. Taste and adjust seasoning.
Pull the lobster off the grill, slice the steaks, and divide surf, turf, and salad among two plates.