Surf and Turf Dinner

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The decadent combination of lobster tails and filet mignon is an out-of-this-world, special occasion meal that's guaranteed to impress. This quintessential surf and turf dinner for two is heaven for those who enjoy buttery things—like sweet lobster meat dripping in butter and tender, juicy, buttery filet mignon.

• Two (2) 4 ounce raw, shell-on Lobster Tails.
• Two (2) 6 ounce Filet Mignons.

Lobster: Lobster (Origin: North Atlantic, USA and Canada)
Contains: Crustacean Shellfish

Filet Mignon: Beef

Produced in a facility that processes fish, shellfish, milk, soy, wheat, egg, peanuts, and tree nuts.

North Atlantic Lobster Tails
Serving Size 4 oz. (112 g) cooked edible portion (1 tail)
2 servings per container

Calories 100
Total Fat 1g
Saturated Fat 0g
Cholesterol 165mg
Sodium 550mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 22g

Vitamin D 0mcg
Calcium 110mg
Iron 0mg
Potassium 260mg

USDA Choice Filet Mignon
Serving Size 1 (168 g)
1 serving per container

Calories 250
Total Fat 12g
Saturated Fat 4.28g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars 0g
Protein 36g

Vitamin D 0mcg
Calcium 0mg
Iron 0mg
Potassium 0mg

Surf and Turf ships frozen.

Orders including only frozen items ship with dry ice and may arrive a day earlier than requested delivery date.

All food orders $99+ ship free.

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.