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Can’t decide between surf and turf? This combo gives you the best of both worlds, for less. Indulge in sweet, succulent North Atlantic Lobster Tails and our buttery-tender center-cut Filet. Top it off with our decadent flourless Molten Chocolate cakes.

  • 4 (8oz) Filet Mignon
  • 4 (5oz) Lobster Tails
  • 4 (8oz) Twice Baked Potatoes
  • 6 Molten Chocolate Cakes
  • Includes Original Steak Seasoning packet
  • Gluten free Twice Baked Potatoes
  • Free Kansas City Steak Book included with each order. Get expert cooking directions, steak grilling times, tips on how to cook steaks, recipes and more
  • Reg. $184.80 Now $159.80 Save $25!
  • Cooking

    Preparing Molten Chocolate Cakes

    Microwave for approximately 30 seconds or until warm.

    Preparing 8 oz. Twice Baked Potatoes

    Microwave: Remove wrapper and place twice baked potato on microwavable dish. Frozen: Cook on high for 3 to 4 ½ minutes. Thawed: Cook on high for 1 ½ to 2 minutes.

    Oven: Remove wrapper and place twice baked potato on baking sheet. Frozen: Bake at 400ºF. for approximately 40 min. or until tops are golden brown. Thawed: Bake at 400ºF. for approximately 15 min. or until tops are golden brown

    Preparing Lobster Tails

    Baked: Thaw tails in refrigerator. Split the shell through the center using a sharp knife. Pull shell apart slightly. Place the tails, split side up, in a pan with 1 inch of water. Put 1 tsp. butter on each tail. Sprinkle each tail with 1 tsp. paprika. Bake in 350-degree oven until meat is solid white.

    Boiled: Place frozen tails in enough boiling water to cover them completely. Boil until shells turn orange-red and meat is solid white. If desired, serve with melted or drawn butter.

    Preparing Filet Mignon

    Filet Mignon is so tender that it is best enjoyed cooked rare to medium-rare. The longer you cook it, the less tender and drier it will become.

    Use a dry, high heat method such as grilling, roasting, pan-frying, or broiling.

    Cutting into the meat to check doneness lets juice escape. Use the touch method. Touch the meat. If it feels soft and leaves an imprint, it is rare. If it is soft but slightly resilient, it is medium-rare. When it feels firm, it is well done.

    Filet Mignons are a thick steak, so grill the sides as well as the top and bottom.

    Grilling Directions

    Nutrition

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    Ingredients

     
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