Filet & Lobster Meal for TwoItem #: LSS44-GR
Surf: Thaw lobster tails completely under refrigeration prior to cooking.
Steam: Place into a pot with about 2 inches of generously salted water and steam for approximately 4-8 minutes or until the shell becomes a bright reddish orange.
Broil: Remove the soft undercover of the tails with scissors. Slightly crack the upper shell so that the tails will lie flat. Arrange on broiler or grill shell down. Generously brush lobster meat with garlic butter. Broil 10-15 minutes or until shell becomes a bright reddish orange.
Skillet: Add a little olive oil over a medium heat and season filet mignon with a little salt and pepper. Cook for 4 minutes per side for rare, 6 minutes per side for a medium and 8 minutes per side for well-done.
Grill: Pat filet mignon dry and season with salt and pepper. Place on hot oiled grill and grill about 4 minutes on each side for medium rare.
Spanakopita: From frozen, bake in a pre-heated 375 ºF conventional oven for 16-18 minutes or until internal temperature reaches 165 ºF as measured by use of a thermometer.
Vegetable Potato Medley:
Skillet: Cook from frozen. Preheat skillet on medium heat. Add frozen vegetables and cook for 4-5 minutes without stirring. After 5 minutes continuously stir and cook for another 5-6 minutes.
Microwave: Place in a microwave safe bowl and cover. Microwave on high for 6-7 minutes, stirring halfway through. Let rest for 2-3 minutes before serving. To ensure food safety, cook to 165°F throughout.
Pineapple Upside Down Cakes: Keep frozen until ready to use.
Oven: Remove film from container and place frozen cakes in cups right side up on sheet tray. Bake at 375°F for 14-16 minutes. To serve, immediately invert cakes onto serving plates and remove cups.
Microwave: Remove film from container and place frozen cake in cup right side up on a microwave-safe plate. Heat on high for 45-50 seconds. To serve, immediately invert cake onto serving plate and remove cup.
Note: Heating times vary depending on equipment, use these as guidelines only.
Two 5 oz. Filet Mignons
Spanakopita: Feta Cheese (Pasteurized Cow's Milk and Skim Milk, Cheese Culture, Salt, Enzymes and Vegetable Coagulant), Spinach, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Stabilizers (Carob Bean and/or Xanthan and/or Guar Gums)), Dehydrated Onions, Salt, Garlic Powder, Spice. Phyllo Dough (Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Corn Starch, Dextrose, Maltodextrin, Vital Wheat Gluten, Salt, Canola Oil, Preservatives (Calcium and/or Sodium Propionate, Potassium Sorbate)). Coating: Artificial Butter Flavor (Liquid and Hydrogenated Soybean Oil, Salt, Soy Lecithin, Natural and Artificial Flavor, Beta Carotene (Color), TBHQ and Citric Acid Added to Protect Flavor, Dimethylpolysiloxane, An Anti-Foam Agent Added).
Contains: Milk, Soybeans, Wheat.
Vegetable Potato Medley: Potatoes (potatoes, vegetable oil [sunflower and/or palm oil], dextrose), Button Mushrooms, Green Beans, Asparagus, Sunflower Oil, Garlic, Water, Parsley, Salt, Vegetable Juice Concentrate Blend (carrots, onions, leaks), Dextrose, Dried Parsley, Onion Juice Concentrate (onions, sunflower oil), Pepper Extract, Caramel Color, Paprika, Xanthan Gum, Guar Gum, Glucose.
Pineapple Upside Down Cakes: Pineapple, Brown Sugar, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Butter (Cream, Salt), Eggs, Buttermilk (Partly Skimmed Milk, Salt, Bacterial Culture), Water, Modified Tapioca Starch, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Calcium Sulphate, Monocalcium Phosphate), White Vinegar, Natural Vanilla Flavor, Salt, Baking Soda.
Contains: Eggs, Milk, Wheat.