Surf & Turf- for 2 Cote de Boeuf & Lobster Tail


Surf & Turf- for 2 Cote de Boeuf & Lobster Tail

800g salt aged Cote de Boeuf & a Lobster tail.

*Lobster is frozen. Easily thaws in tepid water before cooking.

A perfect at home fine dining option. Serves 2. A dry aged 750g Angus Cote de Boeuf and a beautiful lobster tail. 

*Valentines day delivery option available. Pre order 12th Feb for delivery within 20km of our location only*Boiled Lobster Tails


Make sure frozen lobster tails are completely thawed before cooking.

  • Bring a large pot of salted water to a rolling boil.
  • Place tails in the boiling water and simmer, uncovered, until the shells turn red and the meat turns opaque and tender. The rule of thumb is to boil them for about 45 seconds per ounce. Small lobster tails could take as little as 2 to 4 minutes; large tails can take 6 minutes or more.

Just like shrimp, lobster will continue to cook in its shell after you remove it from the water, so be sure to pluck them out of the water before they overcook.

Steamed Lobster Tails

  • For steaming lobster tails, follow the instructions for steamed whole lobster.
  • The rule of thumb is to steam lobster tails for about 1 minute per ounce.

Grilled Lobster Tails

Fire up your grill for this cookout favorite. Remember, smaller lobster tails will take less time to cook.

  • Here’s how to grill lobster tails. Split the lobster down the middle with a heavy chef’s knife to open it up and expose the flesh.
  • Use basting sauces, herbs, and spices for extra flavor when grilling or broiling.
  • Cook for ten minutes on a hot grill. The shell will turn a charred red as it cooks; if it still seems underdone, tent the lobster with foil to allow it to fully cook off the direct heat.


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