Heat oven to 400°F.
Wrap potatoes in foil and place in oven for about 1 hour until soft. Once potatoes are soft, remove from oven and allow to cool until able to handle.
Put a slit in the potato lengthwise then squeeze from end to end to open the potato. Scoop out the middle of the potatoes and place middles in a bowl.
Add ½ cup butter and ½ cup warm cream to the potato middles. Mix until you have a decadent creamy mashed potato.
Add green onions, Parmesan, lobster dice and season with salt and pepper.
Place potato filling back into potatoes and place on a sheet pan for reheating. **Can be done the day before**
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 as well.
Once seared, place steaks on a wire rack on a baking pan.
Put steaks into oven and cook the steak until probe thermometer reaches 48°C, about 5-10 minutes.
Remove the steaks from the oven, flip the steaks, and let rest on a separate rack in a warm place for about 10 minutes.
While the steaks are resting, flash potatoes in oven until warm. Serve potatoes with steaks.