Ship to Shore Gram with Jumbo Shrimp image number 0
Ship to Shore Gram with Jumbo Shrimp image number 0

Ship to Shore Gram with Jumbo Shrimp

Price reduced from $175.00 to Price $131.25
Give Dad Something He'll Enjoy - Save 25% on Father's Day Favorites
SKU: MMGR2
Availability:
  • In Stock
Ship to Shore Gram with Jumbo Shrimp for 2
Price reduced from $175.00 to Price $131.25
Ship to Shore Gram with Jumbo Shrimp for 4
Price reduced from $315.00 to Price $236.25
Ship to Shore Gram with Jumbo Shrimp for 6
Price reduced from $455.00 to Price $341.25
Price reduced from $175.00 to Price $131.25
Frozen products may thaw in transit
Classic surf & turf joins jumbo shrimp with our signature cocktail sauce and our award-winning New England clam chowder. We provide you with all you need for a complete gourmet event, from start to finish.
  • 6-7 oz. Maine Lobster Tails Flash Frozen for Freshness (1 per person)
  • 100% Wild-caught Lobster
  • Fresh-frozen 8 oz. Filet Mignon Steaks (1 per person)
  • Flash Frozen Jumbo Cooked Shrimp (8 oz. per serving)
  • Our Famous Cocktail Sauce
  • New England Clam Chowder (9 oz. per serving)
  • Unsalted Butter
  • Sea Shellers and Seafood Forks
  • Lobster Gram Bibs and Moist Towelettes
  • Preparation and cooking guide
  • Delivered in a Lobster Gram insulated cooler
  • Can be shipped via 2-day or overnight air
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.

    JUMBO SHRIMP DIRECTIONS:
    Our Jumbo Shrimp arrive pre-cooked and frozen. Simply thaw, rinse, and drain. You can serve these succulent, cooked shrimp cold as a shrimp cocktail, or skewer them with some roasted veggies and garlic butter on the grill or broiler for a few seconds, to achieve that smoky, crunchy flavor.