Ultimate Surf & Turf Gift Box
Give the ultimate surf and turf dinner with our luxe A5 Wagyu filet mignon and Rock Lobster gift box. The authentic A5 Wagyu filet mignon steaks are top-scoring, imported Japanese beef with the highest possible ranking. This usually lean cut is a revelation with its dense marbling, rich flavor, and tender, velvety texture. The gift box will elevate dinner with 2 A5 Wagyu steaks paired with 2 Rock Lobster halves. Seafood lovers consider Australian Rock Lobster to be unsurpassed in the world for its firm, fine texture, sweet, and rich flavor. With a beautiful red shell, the Rock Lobster makes a real statement on the plate, and that shell can be saved for making delicious stocks and sauces. This gift box is a date night dream - and a real treat for the taste buds.
Please read the cooking and serving tips before preparing; Wagyu needs special care and attention
- 2 ea 6oz A5 Japanese Wagyu Filet Mignon steaks
- Authentic, native-breed Japanese Kuroge cattle
- No antibiotics, hormones, or growth promotants
- Grading Score: A5, BMS 10-12 (Highest attainable value on the marbling scale)
- Ships in an uncooked state
- Ships in a D'Artagnan insulated gift bag
- Will ship via UPS with dry ice to protect the delicate steaks
- Includes gift brochure with product details and cooking/serving suggestions
- 2 half Australian Rock Lobsters, raw, 8 oz. each
- Keep both steak and lobster frozen until 24 hours before use; defrost in the refrigerator only
- For best taste use within 1-2 days after thawing
Cooking & Serving
Cooking Methods: Pan-Sear, Pan-Roast, Grill, Broil, Sous Vide
Whatever you do, never overcook this Wagyu beef. Keep it rare, or you lose too much of the precious fat.
Before cooking, allow the steak to come to room temperature, causing the fine network of fat to warm up. You will be searing it for such a short time that some of the fat might still be cold if you do not take this step.
Heat a cast-iron skillet or grill to the highest possible level. The hottest you have ever heated a skillet would be almost hot enough. Season the steak simply with salt and pepper, in order to allow the extraordinary flavor to shine. Sear the Wagyu for a very short time on each side. Keep in mind that you can lose 20% of the weight while searing, much like foie gras.
Let it rest a moment (it’s still virtually raw inside, so not too long).
You could also char the exterior of the beef with a torch, leaving the inside rare.
Many chefs cut A5 Wagyu into carpaccio and serve it raw. For the beef to be cut wafer-thin requires that it be very cold before you slice it. Chefs often freeze it for a short time to ensure the desired carpaccio thinness.
Store the steaks in the freezer; because there is so much fat, Wagyu freezes nicely.
Cooking Tips for Lobster
Methods: Pan-Sear, Pan-Roast, Grill, Broil, Sous Vide
Half lobster can be steamed, boiled, grilled, baked, or broiled. We enjoy the simplicity of broiling them. Season the meat with melted butter, paprika, salt, and white pepper. Broil lobsters cut side up until lightly browned and lobster meat is opaque about 5 to 10 minutes. Serve with drawn butter for dipping the sweet meat.
From charcuterie gift boxes packed with bold flavors, to our signature recipe kits - including the classic cassoulet - our gifts and samplers are carefully curated to make gift giving easy and enjoyable. Offering a taste of D'Artagnan, they not only make wonderful gifts for food lovers, but are also the perfect way for you to experience a variety of our quality products at home.