In a medium-sized sauce pot, add chicken stock, salt, white pepper, and garlic powder and bring to a boil.

Whisk in yellow grits, reduce to low heat, cover with lid, and simmer 6 to 8 minutes, until grits are tender.

Whisk in heavy cream and cheese and continue to simmer for 2 to 3 minutes until grits are creamy and cheesy; season to taste with salt and pepper.

In a medium-sized saucepan, add olive oil, onion, and garlic and sauté for 40 seconds on medium heat, then add spinach and seasonings and sauté 1 minute.

Add heavy cream and bring to a boil, reduce back to medium heat, and simmer for 6 minutes, until slightly reduced and thickened to sauce-like consistency.

Add lobster meat to cream and simmer for an additional 90 seconds to 2 minutes, until lobster is cooked through and plump; add parsley and season to taste with salt and pepper.

Thaw filet mignons in the refrigerator overnight, then pat dry with paper towel on all sides, season with salt, pepper, and 1/4 teaspoon dried thyme for each filet, then bring to room temperature on counter for 20 to 25 minutes.

Bring a cast-iron pan to high heat and add grapeseed oil.

Place filets in pan and cook 3 minutes on one side until browned and nicely seared. Add 1 tablespoon of butter to pan.

Flip filets and butter baste for about 20 seconds. Continue to cook filets for about another 3 to 4 more minutes for medium-rare doneness (for different doneness, refer to the Omaha Steaks cooking chart).

Let steaks rest for 6 to 8 minutes.