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Prepare potatoes as desired: mashed; boiled and smashed; or roasted.
Broiled Lobster Tails:
Preheat broiler. Place oven rack 6-8 inches below broiler.
Heat 2 tablespoons butter, garlic, parsley and a pinch of sea salt in small pan until butter melts. Stir to combine. Place lobster tails on baking sheet or in oven-safe dish. Using kitchen shears, cut shell down to the fin. Using your fingers, gently pry meat from shell, keeping it attached at base of tail. Lift meat so it rests on top of split shell. Season with sea salt and pepper and brush garlic butter sauce over top of lobster tails. Broil 10 minutes, brushing with remaining garlic butter halfway through, until cooked. Lobster tails should be opaque white and internal temperature 145 degrees. Squeeze with lemon before serving.
Seared Filet Mignon:
Season filet generously with sea salt and pepper. Melt 1 tablespoon butter with 1 tablespoon olive oil in large stainless steel or cast-iron skillet over medium heat. Add filet, and cook 3-5 minutes on each side, or to desired degree of doneness. Let stand 5 minutes before slicing.
Serve lobster tails and filet mignon with potatoes.