20-24 oz. North Atlantic Tails & Filet Mignon image number 0
20-24 oz. North Atlantic Tails & Filet Mignon image number 0

20-24 oz. North Atlantic Tails & Filet Mignon

Pair colossal 20-24 oz North Atlantic lobster tails with tender 8 oz filet mignon. Our biggest surf and turf, serving two to ten. Order your surf & turf dinner.
Price $283.99
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SKU: M24FM2
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2: (2) 20-24 oz North Atlantic Tails & Filets
Price $283.99
4: (4) 20-24 oz North Atlantic Tails & Filets
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6: (6) 20-24 oz North Atlantic Tails & Filets
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8: (8) 20-24 oz North Atlantic Tails & Filets
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10: (10) 20-24 oz North Atlantic Tails & Filets
Price $1,314.99
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Price $283.99
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Description Cooking & Serving Our Lobster Tails
Description

Bring the steakhouse home with a classic Lobster Gram surf & turf package. We pair giant and succulent North Atlantic lobster tails with fork-tender, buttery filet mignon steaks for a great meal. Caught in the coldest waters, these lobster tails are the sweetest we’ve got, with a firm texture and an addictive quality. The fork-tender, buttery filet mignon steaks are the perfect pairing and make this a luxurious dining experience. Perfect for special occasions, this elegant combination delivers the decadent simplicity of restaurant-quality flavor with the comfort of home dining. Our steak and lobster tail dinner makes any meal into a celebration—for two and up to ten people. Simply choose how many people you will serve and let us deliver this big surf-and-turf experience right to your door. 

  • 100% wild-caught lobster
  • 20-24 oz. North Atlantic lobster tails
  • Flash-frozen for freshness
  • 8 oz. filet mignon steaks, fresh frozen
  • Includes unsalted butter for dipping
  • Can be shipped via 2-day or overnight air
Cooking & Serving
Lobster Tail Preparation: Boiling
Our lobster tails are a true delicacy, with flavor that lends itself to a variety of versatile preparation methods. In our opinion, boiling may be the most effective way to get consistently perfect results — just follow these simple instructions for unbeatable quality!

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.
  • For Giant Tails that are 20 oz. or larger, we recommend cutting lengthwise down the softer
    underbelly of the shell to split the tail down the middle with a sharp knife. This is the key to
    Giant Tail cooking perfection, it allows the thick inner part of the tail meat to cook
    appropriately, while preventing the outer meat from being overcooked.
  • 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 20-24 oz. tails for 7-9 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
    Our Lobster Tails

    Lobster Gram was the first to ship live Maine lobster to home cooks, making an East Coast delicacy available across the nation. We take pride in shipping “Fresh from Our Shore to Your Door®” and that expertise has made us a destination for premium seafood. Lobster tails are a best seller, and our wide selection includes cold-water and exotic varieties, making it easy to find the right tail for any occasion. From responsible fisheries as far away as Australia and Tristan da Cunha, to Maine and North Atlantic waters, we source restaurant-quality lobster tails and ship them to home cooks with care.