Lobster Tail-

• Thaw the lobster tail prior to preparing.  You can thaw them overnight in the refrigerator, or by placing the lobster tails in a zip lock bag and submerging it in cool water for 30-60 minutes.

• Butterfly the lobster tail by using kitchen shears cutting the shell lengthwise, end to end. 

• Lightly lay the meat on top of the shell.  This creates a nice presentation and a natural rack. 

• Place the tails on a baking sheet.  Brush melted butter on the meat of the lobster tail, and season if desired.  We use a light amount of both Himalayan pink sea salt and paprika.

• Set the oven to broil on high and cook for 1-minute per ounce (7-ounce tail = 7 minutes)

• Garnish with fresh lemon wedges.

Filet Mignon-

• Remove the Filets from refrigeration about 30-60 min prior to cooking.  This will allow the meat to cook more evenly throughout. 

• Drizzle extra virgin Olive oil on both sides of the steak, then season using our own Pellicanos Paul’s Seasoning blend. 

• Cook on the grill with med-high heat for 4-5 minutes per side, the internal temp should be 125-130°F (medium rare) when you remove the steaks from the grill. 

Twice Baked potato-

• Remove the plastic wrap, then place the potatoes on a baking sheet. 

• Preheat oven to 400°F and cook for 15- 20 mins. 

• If the Potatoes are frozen, cook them for 40 mins