Handling: Product should be kept frozen and consumed within 30 days of delivery.
Lobster Tails Preparation:
Broil: Unwrap the lobster tails. If frozen, place in strainer and run under cold water or place in the refrigerator until defrosted. Split lobster tail in half by cutting lengthwise down the back of the tail. Brush with melted butter. Broil in shell 5" from heat source for approx. 4 minutes. Baste with more melted butter and broil for an additional 3 minutes or until lobster meat turns opaque and internal temperature reaches 145°F. Watch closely to avoid overcooking.
Boil: Thaw lobster completely to ensure it cooks evenly and does not stick to shell. Take a sharp pair of kitchen shears and cut straight down the middle of the shell all the way to the fin. Pry open the shell to reveal the meat. Bring a large stockpot of salted water to a boil. Reduce heat slightly and keep water at a gentle boil - stronger than a simmer, but weaker than a rolling boil. Add lobster tails, and boil until they are bright red and meat turns white and tender. Each tail should take about 4-5 minutes to cook. Remove tails with metal tongs, a slotted spoon, or by straining.
Filet Mignon Preparation: Preheat grill until it's hot. Lightly oil the filet and then generously season meat with salt and pepper, and/or your favorite marinade or seasoning of choice. Place meat on grill and cook for approximately 5-8 minutes on each side depending on desired doneness and thickness of cut.
Internal Temperatures:
Medium Rare = 125°F
Medium = 140°F
Well Done = 165°F
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
