Heat oven to 350°F
Combine 1 tsp oil and 1 tsp of garlic in a medium sauce pan. Cook the garlic over medium heat until it turns golden brown and then add the cream. Reduce by about 10% to thicken. Now set aside.
In a small bowl mix 4 tbsp butter with 2 tsp garlic. Cut bread in half longwise and smear the garlic butter onto the bread. Place on a baking tray.
Generously season steaks with salt and pepper. Add 2 tbsp of oil to a cast iron skillet and heat on high until smoking. Add the steaks, 2 tbsp butter and 1 sprig of thyme to the skillet. (You may need to do this in batches). Cook until both sides of the steaks are well browned. Make sure to roll the edges of the steaks so they get a nice caramelized crust.
Once seared, place steaks on a wire rack on a baking pan. Put steaks and bread into oven. Cook the steak until probe thermometer reaches 48°C, about 5-10 minutes.
Remove from the steaks from the oven, flip the steaks, and let rest on a separate rack in a warm place for about 10 minutes.
When the bread is golden brown and toasted, pour the garlic cream over the bread, add the grated Parmesan and bake until cheese melts.
While the steaks are resting and the bread is baking, mix sugar, half the lemon juice and olive oil to make lemon vinaigrette. Clean and dice the avocado. Toss avocado with lemon vinaigrette. Add lobster, lemon zest, tomato, and mixed greens. Season with salt & pepper and extra lemon juice if preferred.