Lobster Tail, Filet Mignon & Crab Cake Feast image number 0
Lobster Tail, Filet Mignon & Crab Cake Feast image number 0

Lobster Tail, Filet Mignon & Crab Cake Feast

The Ship to Shore Gram with Crab Cakes is a full-course surf & turf feast with New England Clam Chowder and Premium Maryland-style crab cakes. Everything you need to serve this complete banquet in your very own home.
Price $169.99
20% OFF ORDERS $225+
SKU: FF2T
Availability:
  • In Stock
Lobster Tails, Filet Mignon & Crab Cakes Feast for 2
Price $169.99
Lobster Tails, Filet Mignon & Crab Cakes Feast for 4
Price $309.99
Lobster Tails, Filet Mignon & Crab Cakes Feast for 6
Price $449.99
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Price $169.99
Frozen products may thaw in transit
Description Preparation Our Lobster Dinners
Description
Also known as the Ship to Shore Gram with Crab Cakes. This full-course surf and turf feast begins with heaping helpings of our celebrated New England clam chowder and premium Maryland-style crab cakes. Both are authentic East Coast favorites that perfectly complement the core ingredients of this dinner. This perfect meal comes to you courtesy of the icy waters of Maine and the pastures of the Midwest. The lobster tails cook quickly, and the tantalizing filet mignon steaks are easy to sear or grill. You couldn't ask for a more tempting medley of flavors. We include everything you need to serve this complete banquet at home—just choose how many servings.
  • 100% wild-caught lobster
  • Maine lobster tails flash frozen for freshness (6-7 oz. each)
  • Fresh-frozen filet mignon steaks (8 oz. each)
  • New England clam chowder (9 oz. per serving)
  • Premium Maryland-style crab cakes (4 oz. each)
  • Unsalted butter
  • Sea shellers and seafood forks
  • Lobster Gram bibs and moist towelettes
  • Can be shipped via 2-day or overnight air
Preparation
6-7 oz. LOBSTER TAILS DIRECTIONS:
  • Fill a pot with just enough water to cover your lobsters, place lobster tails aside for the moment.
  • Add other seasonings to the water if you like, these are not necessary for cooking, though.
  • Bring the water to a boil and carefully drop in your tails.
  • Once the water returns to a soft boil, reduce the heat.
  • Set your cooking timer to the appropriate time (see below), and simmer uncovered for the specified time.
  • Remove all tails from the water.
  • Pick a tail to test for doneness. Using a knife, cut through the shell into the thickest part of the tail meat. The meat of a fully-cooked lobster tail is white with no sign of a translucent, grayish color. If you detect any translucency, or the roe (eggs) still appears black and shiny, put the tails back in the water for one-minute intervals until done. Err on the side of undercooking, you can always cook a bit longer to ensure perfect results.

    • COOKING TIME:
    Boil tails for 4 minutes.

    For more cooking options, visit our online cooking guide!

    FILET MIGNON DIRECTIONS:
  • Rub the uncooked steaks with olive oil, a fresh-cut garlic clove, and sprinkle with salt and pepper.
  • Get the fire of your choice started, letting it burn until it reaches high heat.
  • Place your steaks on the grill. If one is being cooked well done, wait a minute or two before placing the others on the grill so that they will all be ready to serve at the same time.
  • Let the steaks cook on one side for about 2 minutes. Then use your tongs to turn them over. This helps sear in the juices of the meat to make them juicier and more flavorful.
  • Cook steaks according to the chart below.
  • Using a meat thermometer, remove your steaks when they reach 5-10 degrees below the recommended temperature in the chart.
  • Place them on a serving dish and cover loosely with foil for 5-10 minutes. Their temperature will actually continue to rise while resting, and their flavorful juices will lock themselves inside, right where you want them.

    • The times in this chart are general estimates of how long it will take to cook your steaks. Remember, these times will vary depending on your cooking method, grill temperature, wind, and atmosphere, so be sure to check your steaks regularly.
    Cooking Chart

    CLAM CHOWDER DIRECTIONS:
    On your stovetop, place the unopened soup pouch in boiling water. Heat for up to 10 minutes, until soup is hot and bubbling inside. Remove the pouch, but be careful, the content will be very hot. Secure the pouch in a bowl, holding it by its corners or seams, and then snip the corner off to pour soup into the serving dish.

    CRAB CAKES DIRECTIONS:

    To Bake:
    Preheat your oven or toaster oven to 400°F. Place the thawed cakes on a greased baking sheet or on non-stick foil. Bake on the center rack for 13-15 minutes, or until golden brown, turning on the broiler for last 1-2 minutes (watch to make sure the tops don’t burn)

    To Pan-fry or Sauté:
    Pan-fry in a non-stick pan over medium heat in vegetable oil or butter for approximately 5 minutes per side.
    Our Lobster Dinners

    We source all our lobsters from the icy cold waters of the North Atlantic. Our dedication to sustainability dates back to when Lobster Gram opened our doors in 1987 as the first to deliver live Maine lobsters directly to home cooks.

    All our processes, and the partners who help carry them out, adhere to the Lobster Conservation Code of Conduct. Important sustainability practices safeguard the rich resources found in the region, which allows the industry to prosper generation after generation.

    Along with live lobsters, we offer raw tails and cooked claws, processed in our state-of-the-art seafood facilities and shipped from our warehouse near the Chicago O'Hare airport with the same care and expertise.

    As we became known for sharing the lobster experience with people across the nation, we got requests for other favorites associated with summers along the East Coast. Our lobster dinner packages reflect the best of those flavors and include New England classics, a mix of seafood dishes, and even soups, sides, and signature desserts. Our goal is to make it easy to prepare lobster and seafood feasts at home and create new memories at the table.