Surf & turf isn’t just for fancy restaurants anymore. Ready to whip up a luxe feast for dad? We’re offering the perfect pairing: two 7 oz lobster tails and 10 oz bavette steak (plus some rich garlic herb butter for slathering on top). Grill ’em up or cook on the stovetop—either way, this marvelous meal is guaranteed to be extra-special. Double the protein, double the fun!
Nutrition values are representative of 1/2 serving of a bundle.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 2 people
/ serving 2 people
Garlic Herb Butter(ContainsMilk)
Pat steaks dry and season generously with salt and pepper (or your favorite grilling spice). Grill: Grill on oiled grates over medium-high heat to desired doneness (we suggest 3-6 minutes per side, but grills can vary!). Stovetop: Heat a drizzle of oil in a large pan over medium-high heat. Cook to desired doneness, 4-7 minutes per side. Let rest a few minutes, then thinly slice against the grain and top with garlic herb butter.
Using kitchen shears, cut along the underside of the lobster shells, leaving meat intact and stopping at the tail; pull sides of shell apart to expose meat (do not remove meat from shells). Season with salt and pepper. Grill: Grill, flesh side down, over medium-high heat until grill marks appear and flesh starts to turn opaque. Flip and cook on shell side until lobster is cooked through (we suggest 2-3 minutes per side, but grills can vary!). Stovetop: Heat a large pan over medium-high heat. Add lobster flesh sides up along with a splash of water. Cover and cook until almost cooked through, 3 minutes. Uncover pan and add 2 TBSP butter; spoon butter over lobster until cooked through, 1 minute. Using a chef’s knife, halve tails lengthwise. Brush with garlic herb butter.