Meal Kit
With Steak, Lobster Tail, Twice-Baked Potatoes, and Asparagus
Prep & Cook Time:30-40 min.
Difficulty Level:Easy
Spice Level:Mild
Cook Within:3 days
Contains:Shellfish (Lobster), Milk
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Inaugurate your grill with this gourmet Surf and Turf meal comprised of both steak and lobster tail (yes, it's true!). Paired with creamy, twice-baked, cheesy potatoes and sautéed asparagus, this is an elegant, restaurant-quality experience you can pull together both indoors and out. When paired with a bottle of something special and good company, this is the perfect meal to celebrate warmer weather.
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- 2Russet Potatoes
- 10oz.Asparagus
- 1Lemon
- 3½oz.Cheddar Cheese, Shredded
- 3fl. oz.Heavy Whipping Cream
- 2Green Onions
- 0.9oz.Butter
- 2Parsley Sprigs
- 2Lobster Tails
- 2Flat Iron Steaks
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)gqRZLbqE
Calories
1060Carbohydrates
46gNet Carbs
41gFat
63gProtein
74gSodium
760mg
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet and prepare a small casserole dish or two ramekins with cooking spray.Thoroughly rinse produce and pat dry. Half lemon and zest one half. Peel potatoes and cut into ¼" cubes. Remove woody white ends from asparagus. Slice green onions on bias (45 degree angle). Finely chop parsley. Rinse lobster tails and pat dry. Rinse steaks and pat dry.
Cook the Asparagus
Bring a small pot of water to a boil and put a colander in the sink. Once boiling, add the asparagus and a pinch of salt and boil for 3-4 minutes, or until asparagus are bright green. Drain water and return asparagus to pot. Sauté with 1 tsp. olive oil and a squeeze of lemon juice to taste over medium heat for 3-4 minutes, or until warmed throughout. Season with a pinch of salt and pepper. Set aside warm until ready to serve.
Make the Potatoes
Bring a medium pot with the diced potatoes, a pinch of salt and cold water to a boil. Cook for 10-12 minutes, or until fork-tender. Drain the water, return potatoes to the pot, and mash with butter, cream, ⅔ of the cheddar cheese (reserving remaining for baking), half the green onions (reserving remaining for garnish), and a pinch of salt and pepper, until smooth. Ladle potatoes into a greased casserole dish or individual ramekins and top with remaining cheese. Place in oven to bake for 10 -12 minutes, or until cheese is browned. Set aside warm until ready to serve.
Cook the Lobster Tails
With a sharp knife or kitchen shears, cut through the lobster shell from end to end. Grab each side of the shell and gently pry the shell open. Pull the meat up through the opening, leaving the meat at the base of the tail attached. Drizzle exposed lobster meat with olive oil and a pinch of salt and pepper. Place tails on the prepared baking sheet and bake for 10-12 minutes, or until meat is opaque and firm to the touch. Remove from oven and keep warm until ready to serve.
Cook the Steaks
In a medium pan, warm 1 tsp. olive oil. Season the steak on both sides with a pinch of salt and pepper. Add the steaks to the pan and cook for 4-5 minutes on each side, or until internal temperature reaches 145 degrees. Remove from pan and keep warm until ready to serve.
Plate the Dish
Arrange 6 asparagus on a plate. Nestle a steak atop the asparagus. Place a lobster tail next to the steak. Add the twice-baked potatoes next to steak and lobster. Garnish with a lemon wedge, lemon zest, parsley, remaining green onion, and a crack of fresh black pepper.
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