Combine chopped parsley, chopped cilantro, minced garlic, red wine vinegar, dried oregano, red pepper flakes, kosher salt and black pepper in a bowl. Whisk in olive oil until emulsified. Taste and adjust seasoning. Let sit at room temperature for at least 20 minutes to let flavors meld (can be made up to 24 hours ahead and stored in the refrigerator; bring to room temperature before serving).

Lobster corn fritters

Prepare batter

In a medium bowl whisk together flour, cornmeal, baking powder, salt and pepper. In a separate small bowl beat the egg with the buttermilk. Add egg mixture to dry ingredients and stir until just combined. Fold in corn kernels, chopped lobster meat, sliced scallions and chopped cilantro. The batter should be thick but spoonable; if too thick add up to 1 tablespoon more buttermilk.

Cook fritters

Heat a skillet over medium heat and add vegetable oil to come about 1/8 inch up the pan. When oil is shimmering, drop 2-tablespoon portions of batter into the pan, flattening slightly with the back of the spoon. Cook fritters in batches without crowding, 2–3 minutes per side, until golden brown and cooked through. Transfer to a paper-towel–lined tray and keep warm in a low oven (about 200°F / 95°C) while you finish remaining fritters. Squeeze a little lemon on finished fritters.

Beef medallions

Bring meat to temperature & season

Remove filet medallions from refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Sprinkle both sides with kosher salt and freshly ground black pepper.

Grill or pan-sear medallions

Preheat a grill or heavy skillet (cast iron) to high heat. Brush medallions lightly with olive oil. For a 1.5–2 inch medallion, grill or sear 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 51–54°C). During the last minute of cooking, reduce heat slightly, add butter, crushed garlic and thyme to the pan or top with butter if grilling, and spoon melted butter over the medallions (baste) to finish. Transfer medallions to a cutting board and rest loosely tented for 5–7 minutes so juices redistribute.

Finishing & plating

Dress greens

If using microgreens or arugula, toss lightly with 1 teaspoon olive oil and 1/4 teaspoon salt.

Plate surf & turf

Place a bed of dressed greens on each plate. Top with one or two beef medallions per serving. Arrange 3–4 lobster corn fritters alongside the medallions. Spoon 1–2 tablespoons chimichurri over each medallion and serve additional chimichurri on the side for the fritters. Garnish with lemon wedges. Serve immediately.