Gourmet Gram®

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.


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.

LAVA CAKES DIRECTIONS:

If frozen, thaw overnight or for 2-3 hours in the refrigerator, being sure to bring to room temperature before heating. Remove outer wrapper and place on serving plate (make sure the plate is microwave-safe).

Microwave on high for approximately 30 seconds, or place in a 400°F preheated oven for 4 minutes.

The center of the cake will be melted and quite hot when ready. We recommend serving with fresh whipped cream and raspberry sauce, or fresh berries!