Filet Mignon and Lobster Tail Combo

Lobster Tail

Ingredients: Lobster

Allergens: Lobster

Signature Filet Mignons

Ingredients: American beef

Allergens: None

Garlic Butter

Ingredients: Unsalted butter (cream (milk), natural
flavoring), garlic, parsley, lemon juice, lemon zest, water, Kosher salt and olive oil.

Allergens: Milk

Cajun Spice

Ingredients: Salt, spices, paprika, garlic, onion

Allergens: None

Filet Cooking Instructions:

Thawing: Thaw in refrigerator overnight

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 3 days

Cooking Instructions: can be grilled, pan seared, baked. Cooked to desired temperature.

Garlic Butter and Cajun Spice:

Thawing: Thaw in refrigerator overnight or for 8 hours.

Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 30 days.

Lobster Tail Cooking Instructions:

Thawing: Thaw in refrigerator overnight or for 8 hours. Handling: Do not refreeze. Thawed product can be stored under refrigeration for up to 2 days.

Cooking Instructions:

1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
4. Brush lobster meat with garlic butter
5. Bake in a preheated oven 450 degrees F. for 12 to 15 minutes or until internal temperature reaches 145 for 15 seconds

Alternate cooking method:

1. Split tail in half lengthwise, brush with garlic butter.
2. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.