Handling: Live lobsters must be cooked the day they arrive. Cooked lobsters can be refrigerated for 3 days or frozen for up to 30 days. Filet Mignon should be kept frozen and consumed within 30 days of delivery.
Live Lobster Preparation: Bring a full pot of lightly salted water (2 tsp./qt.) to a rolling boil. Place lobsters head first into the pot. When water begins to boil again, cover the pot, and time according to the information below. Cook until internal temperature reaches 145°F.
Cooking Times:
1.25 lb. = 9-10 min.
1.50 lb. = 12 min.
Cooked Lobster Preparation: Keep refrigerated and consume within 3 days of delivery. Best served cold or shucked for lobster rolls, salads, or your favorite recipe. If you would prefer to reheat, use the following instructions:
Remove lobsters from the sealed bag. Bring a full pot of lightly salted water (2 tsp./qt.) to a rolling boil. Place lobsters head-first into the boiling water, cover, and boil for 3 minutes. Note: Additional heating can result in overcooking.
Filet Mignon Preparation: Preheat grill until it's hot. Lightly oil the filet and then generously season meat with salt and pepper, and/or your favorite marinade or seasoning of choice. Place meat on grill and cook for approximately 5-8 minutes on each side depending on desired doneness and thickness of cut.
Internal Temperatures:
Medium Rare = 125°F
Medium = 140°F
Well Done = 165°F
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
