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.

Turf: In a 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.