- Two 6 oz. Legal Signature Filet Mignons
- Two 4-5 oz. Uncooked Lobster Tails in the Shell
- Four 6 oz. Legal Signature Filet Mignons
- Four 4-5 oz. Uncooked Lobster Tails in the Shell
Contains: Crustacean Shellfish (Lobster) Filet Mignons: Beef Produced in a facility that processes fish, shellfish, milk, soy, wheat, egg, peanuts, and tree nuts.
- 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.
Medium Rare = 125°F
Medium = 140°F
Well Done = 165°F
- 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.
- 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.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.