Surf and Turf Box

Lobster Bisque

Ingredients: Water, lobster meat, butter  (cream (milk), natural flavoring), flour, heavy cream, fish, corn starch, white wine, tomato paste (tomato paste, salt, citric acid), carrots, onion, fennel, celery, sherry cream, olive oil, lobster broth (lobster broth, clam broth, maltodextrin, natural flavor), celery, kosher salt, garlic, paprika, thyme, black pepper and bay leaves.  Contains 2% or less of bay leaves and chicken.

Allergens: Fish (haddock, pollock, cod), Shellfish (Lobster, Clam), Wheat, Milk

Lobster Tail

Ingredients: lobster

Allergens: lobster

Wagyu Filet

Ingredients: American wagyu 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

Lobster Bisque Cooking Instructions:

BOIL-IN-BAG OPTION: Place bag into a saucepan filled with rapidly boiling water (rapidly boiling water minimizes bag contact with the saucepan). After about 40 minutes from frozen (20 mins if thawed), CAREFULLY remove the bag. The bag will be VERY hot. Cut a corner with scissors and pour into a serving bowl.

MICROWAVE OPTION: CAUTION! DO NOT MICROWAVE IN BAG!

Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a microwave-safe dish. Loosely cover with paper towel or microwavable plastic wrap. Heat in 2-minute increments, stirring between. Product should be thoroughly heated (165°F). Heating times are approximately 2 minutes per serving. Use caution when removing the dish from the microwave, the product and dish will be hot.

STOVETOP OPTION: Thaw product in the refrigerator for 24-36 hours. Cut open a corner of the bag and pour product into a saucepan. Heat over medium heat, stirring occasionally, until thoroughly heated (165°F). For best quality, heat only what you plan to eat on that occasion (avoid reheating multiple times). Rapidly (within 2 hours) cool leftovers and store under refrigeration. Consume or discard leftovers within 3 days of opening.

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.

1. Cooking Instructions: 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
6. Alternate cooking method: split tail in half lengthwise, brush with garlic butter. Grill or pan sear meat side down till internal temperature reaches 145 for 15 seconds.

Wagyu 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.