If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Make the chimichurri, and set aside - can be made even a couple days in advance
Preheat smoker to 275 degrees, and remove steak & lobster tails from refrigerator
Lightly oil tri tip, then season well with salt & pepper
Using good kitchen shear, put the tip of them below the shell but above the meat and cut shell down the middle towards the tail - but not through the tail
Then carefully pull lobster meat out (keeping it still attached) and lay on top of shell - see video here, and brush tails well with chimichurri
Smoke steak and tails until steak is 130 degrees, and tails are 135-140
Sear steak in a very hot pan with a little oil, until beautifully colored, about a minute a side
Remove, and slice thinly against the grain
Slice lobster into slightly thicker pieces
Toast bread and build: bottom baguette, a layer of mayo, a thick layer of steak, the lobster, more chimichurri and finally the top baguette
