12-14 oz North Atlantic Tails & Filets
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2: (2) 12-14 oz North Atlantic Tail & Filets
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4: (4) 12-14 oz North Atlantic Tails & Filets
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8: (8) 12-14 oz North Atlantic Tails & Filets
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10: (10) 12-14 oz Maine Lobster Tails & Filets
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Create an unbelievably big surf 'n turf feast with our largest lobster tails! Big North Atlantic Tails are the sweetest of all tails, because they come from the coldest waters of the Atlantic Ocean. These succulent tails have a firm texture, and a highly addictive quality! Paired with our tender filets, they have the makings of a great meal!
- 12-14 oz. Giant North Atlantic Lobster Tails Flash Frozen for Freshness
- 100% Wild-caught Lobster
- 8 oz. Fresh Frozen Filet Mignon Steaks
- Unsalted Butter
- Preparation and cooking guide
- Delivered in a Lobster Gram insulated cooler
- Can be shipped via 2-day or overnight air
Lobster Tail Preparation: Boiling
Our lobster tails are a true delicacy, with flavor that lends itself to a variety of versatile preparation methods. In our opinion, boiling may be the most effective way to get consistently perfect results — just follow these simple instructions for unbeatable quality!
DIRECTIONS:
Fill a pot with just enough water to cover your lobsters, place lobster tails aside for the moment.
Add other seasonings to the water if you like, these are not necessary for cooking, though.
Bring the water to a boil and carefully drop in your tails.
Once the water returns to a soft boil, reduce the heat.
Set your cooking timer to the appropriate time (see below), and simmer uncovered for the specified time.
Remove all tails from the water.
Pick a tail to test for doneness. Using a knife, cut through the shell into the thickest part of the tail meat.
The meat of a fully-cooked lobster tail is white with no sign of a translucent, grayish color. If you detect any
translucency, or the roe (eggs) still appears black and shiny, put the tails back in the water for one-minute
intervals until done. Err on the side of undercooking, you can always cook a bit longer to ensure perfect results.
COOKING TIME:
Boil 12-14 oz. tails for 6-7 minutes.
For more cooking options, visit our online cooking guide!
FILET MIGNON DIRECTIONS:
Rub the uncooked steaks with olive oil, a fresh-cut garlic clove, and sprinkle with salt and pepper.
Get the fire of your choice started, letting it burn until it reaches high heat.
Place your steaks on the grill. If one is being cooked well done, wait a minute or two before placing the others on the grill so that they will all be ready to serve at the same time.
Let the steaks cook on one side for about 2 minutes. Then use your tongs to turn them over. This helps sear in the juices of the meat to make them juicier and more flavorful.
Cook steaks according to the chart below.
Using a meat thermometer, remove your steaks when they reach 5-10 degrees below the recommended temperature in the chart.
Place them on a serving dish and cover loosely with foil for 5-10 minutes. Their temperature will actually continue to rise while resting, and their flavorful juices will lock themselves inside, right where you want them.
The times in this chart are general estimates of how long it will take to cook your steaks. Remember, these times will vary depending on your cooking method, grill temperature, wind, and atmosphere, so be sure to check your steaks regularly.
POPULAR HOLIDAY PRODUCTS
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- Exceptionally tender, well-marbled style of pork
- Berkshire-breed pigs raised on pasture
- No antibiotics or hormones from birth
- Handcrafted ham, smoked over real applewood
- Uncured - no nitrates, nitrites or phosphates
- No artificial ingredients, colorings or preservatives
- Fully-cooked and ready-to-eat
- Gluten-free
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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- Humanely raised on small family farms
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- No hormones, no growth stimulants
- Raised to 12-14 weeks of age
- Hand processed to assure quality
- Farm-to-table audit trail
- Sold in an uncooked state
- Product of USA
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- 100% natural beef from Angus cattle
- No growth hormones, steroids or antibiotics
- Raised on pasture
- 100% vegetarian diet of barley, corn and hay
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
- Ships in an uncooked state
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- Optional 8-quart clay bowl is for oven use only (13-inch diameter, 4.5 inches deep)
- Clay bowl is designed to hold our entire cassoulet for 12 recipe
- Both cassoulet kits include printed recipe and tips
- Meat products can be frozen for later use
- Cassoulet for 12 contains: 6 duck leg confit, 2 packs duck & Armagnac sausage, 1 garlic sausage, 1 ventrèche, 3 lbs of Haricot Tarbais beans, 1 duck and veal demi-glace, 1 duck fat
- Cassoulet for 4 contains: 3 duck leg confit, 1 pack duck & Armagnac sausage, 1 garlic sausage, 1 ventrèche, 1 lb of Haricot Tarbais beans, 1 duck and veal demi-glace, 1 duck fat
- Please see individual product pages for nutritional and allergen information
- Shelf life: varies with products, see packages for expiration dates
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- This item is not eligible to be shipped to California
- Foie gras from Moulard ducks
- No hormones, no antibiotics
- Corn and soy diet
- No artificial ingredients or preservatives
- No nitrites added
- Fully cooked and ready to serve
- Contains alcohol
- Product of the USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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- D’Artagnan exclusive
- Unique heritage crossbreed
- Humanely farm-raised in New York State to D'Artagnan's exacting standards
- Pure vegetarian diet including corn and soy
- No antibiotics, no hormones - ever
- Cage-free
- Air-chilled; no added water
- Sold in an uncooked state
- 4 single breasts in package
- 7-8 ounces each, on average
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- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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- 100% Ibérico de Bellota
- Made of pork shoulder from the indigenous Black Iberian pig
- Raised on pastures and oak groves with an acorn diet
- Prestigious Black Label known as Pata Negra
- Fully air-cured for 32 months in Spain
- The purest expression of jamón
- No nitrates or nitrites added
- Naturally cured with only sea salt
- Thinly sliced and ready-to-serve
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- Exclusive D’Artagnan recipe
- 100% natural and preservative free
- Contains livers from humanely-raised chickens and turkeys
- No aspic or gelatin added
- Contains eggs, milk, alcohol, mushrooms, corn, soy
- Gluten free
- Terrine container is BPA free
- Product of USA
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Download the Japanese Wagyu Beef Brochure
- Frozen products may thaw in transit
- Authentic, native-breed Japanese Kuroge cattle
- No antibiotics, hormones, or growth promotants
- Graded by third-party auditor using BMS scoring system
- Grading Score: A5, BMS 10-12 (Highest attainable value on the marbling scale)
- Ships in an uncooked state
- Ships in a D'Artagnan insulated gift bag
- Includes gift brochure with product details and cooking/serving suggestions
- Product of Japan
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Please read the cooking and serving tips before preparing; Wagyu needs special care and attention
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- D’Artagnan exclusive milk-fed Yorkshire piglets
- Grown to 10 - 12 weeks and up to 90 lbs
- Fed a proprietary, warm milk formula, fortified with vitamins and minerals and carefully balanced fat content
- No added antibiotics, hormones, or growth stimulants
- Air chilled for concentrated flavor and skin which crisps beautifully
- Extra-white, creamy fat contributes to extremely tender pork
- Fully cooked porchetta is ready to heat
- All-natural ingredients, no added nitrates or nitrites
- Product of Canada
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
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