Add the white wine to a skillet. Bring to a simmer and add the lobster tails.
Cover and cook the lobster for 5 - 7 minutes over medium heat.
Uncover and remove the lobster from the skillet. Keep warm. Reserve the white wine cooking liquid to a bowl and set aside.
Wipe out the skillet.
Season the steak with salt and pepper. Melt the butter in the skillet and sear the steak on both sides. Remove the steak to a plate and keep warm.
Add the remaining wine, reserved cooking wine, cream, butter, and seafood seasoning to the skillet making sure to scrape up the browned bits from the bottom of the pan. Simmer over medium-low heat to thicken slightly.
Carefully cut the lobster shells open with kitchen shears and remove the lobster meat. Cut into chunks.
Add the seared steak and lobster chunks into the sauce and stir to combine and heat. If desired, add a bit more butter and a splash of extra wine (optional).
Add the cooked linguine to a bowl and top with the steak, lobster, and sauce. Garnish with fresh chopped parsley if desired.