It ain't cheap, but it sure is good.  All of the recipes, surf and turf, sauce, and the potatoes came from the Cooking Fearlessly cookbook (which anyone reading this should own).  As always, I slightly modified them for our tastes but the basic recipes were the same

Start with the sauce - salt, water, apple juice concentrate (thawed), raspberry vinegar, brown sugar, garlic, shallots, dried cherries, and guava paste.  You'll have to hit an ethnic grocer (Mexican) for the guava paste, but it's well worth it.

Put all ingredients in a sauce pan and simmer for about 20 minutes.  How easy is that?

2 pounds of beef tenderloin and enough lobster to yield about 1 pound of meat.

Take the little legs and membrane off the bottom of the tails to expose the meat and brush with a mixture of sour cream and Old Bay.  This will allow the smoke to penetrate the meat and the sour cream will keep the meat from drying out.

Smoke the tails for about 45 minutes at around 225.  This part can be done the day before along with the sauce.  Store both in the fridge over night.

Cut the tenderloin into pieces about 4-5 inches long.  Stick a filet knife through the center lengthwise and stick your fingers in to open the hole up a bit.  Cut the lobster into 1 inch pieces and stuff into the beef.  Season with salt and pepper.

Toss on the grill and cook to your desired doneness.

Serve topped with warm guava cherry sauce and a side of ancho bock beer mashed potatoes.