In a medium saucepan on medium heat, add olive oil and sauté lobster shells until bright red on both sides, about 2 minutes.

Add pinot grigio and deglaze for about 2 minutes, then reduce by about half in volume.

Remove lobster shells from pan, add 2 tablespoons unsalted butter, shallots, and garlic; sauté until fragrant and tender, about 2 minutes.

Add minced Calabrian chili and sofrito and sauté for about 40 seconds.

Add remaining 1 lb. unsalted butter and melt; once butter is melted, poach lobster meat for 1 minute.

Remove lobster meat and coarsely chop. Place lobster meat, lemon juice and zest, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped parsley back into saucepan.

Cook about another 2 minutes and season to taste with salt and pepper; serve warm with tomahawk ribeye.

**If you have leftover lobster butter, cool down to room temperature, wrap, and place in refrigerator; re-heat remaining lobster by bringing to medium heat until hot throughout. Use lobster butter within 2 days.

Thaw tomahawk in refrigerator overnight, remove from fridge, pat dry with paper towel, and allow to come to room temperature on counter; about 25 to 30 minutes.

Preheat oven to 300 degrees Fahrenheit, liberally season tomahawk on all sides with Omaha Steaks Signature Seasoning.

Add grapeseed oil to 14” cast-iron pan and place on medium-high heat.

Place tomahawk steak in cast-iron pan and press down for about 30 second.

Sear steak for about 2 minutes and add butter to pan, then flip steak and butter baste for about 30 seconds.

Sear steak on fatty edges until lightly browned, about 20 to 30 seconds each side.

Lay steak down on unseared side and place cast-iron pan in oven.

Cook in the oven for about 8 minutes until internal temperature reads 125 degrees Fahrenheit; remove from oven and let rest on cutting board. Once fully rested, it should measure 130 degrees Fahrenheit for medium-rare. (To cook to a higher cooking temperature, refer to the Omaha Steaks cooking chart.)

Slice tomahawk ribeye and serve with lobster butter.