LOBSTER MEAT Surf & Turf

Cooking Fresh Cooked Maine Lobster Meat

Precooked lobster meat is already cooked and can be eaten cold, but it can also be reheated or used in various dishes. Here are a few suggestions for preparing precooked lobster meat:

1. Reheat: If you prefer to serve the lobster meat warm, you can reheat it in a variety of ways, such as:
   1. Steaming: Place the lobster meat in a steamer basket or colander over boiling water and cover with a lid. Steam for 2-3 minutes, or until heated through.
   2. Boiling: Bring a pot of water to a boil and add the lobster meat. Boil for 2-3 minutes, or until heated through.
   3. Grilling or broiling: Brush the lobster meat with melted butter or oil and grill or broil for 2-3 minutes, or until heated through and lightly charred.
2. Salads and sandwiches: Precooked lobster meat can be added to salads or used as a filling for sandwiches. To make a lobster salad, mix the lobster meat with mayonnaise, lemon juice, diced celery, and chopped fresh herbs, such as parsley or chives. Serve the salad on a bed of lettuce or in a sandwich roll.
3. Lobster rolls: Lobster rolls are a classic way to enjoy lobster meat. Simply mix the lobster meat with mayonnaise, lemon juice, and celery, and serve on a toasted hot dog bun. Some recipes also call for buttering and grilling the bun for extra flavor.
4. Pasta dishes: Lobster meat can be added to pasta dishes, such as linguine with garlic and white wine sauce. Simply sauté garlic in butter or oil, add white wine and lobster meat, and toss with cooked pasta and fresh herbs.

No matter how you choose to prepare precooked lobster meat, it's important to handle it with care to avoid overcooking and to ensure that it retains its delicate texture and flavor.

Filet Mignon Cooking Instructions

If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

Season with our signature steak seasoning.

When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

Steak Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.
2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.
3. Season your steak with salt & pepper or a blended mix to taste.
4. Lightly oil your cooking surface.
5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.
6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.
7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.
8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak. 

Check out Steak University to learn more ways to cook filet mignon like a pro. We'll show you the best ways to grill, pan-sear, or oven-roast your filet mignon for maximum flavor.