I’ve been following Lobstergram on Instagram for about a year now, and I finally had a chance to partner up with this fabulous company. They offer various lobster dinners and packages delivered straight to your door. Because again, pants.
The package that sounded most intriguing to me was their Individual Indulgence Gram, which includes:
- One fresh-frozen 6-7 oz. Maine Lobster Tail
- One fresh-frozen 8 oz. filet mignon
- 18 oz. New England clam chowder
- One 5 oz. chocolate lava cake
- One sea sheller and seafood fork
- One lobster bib and moist towelette
- Unsalted butter
I have a family, but sometimes all they want is boxed macaroni & cheese, happy meals, and potentially some cereal for dinner. That’s fine and dandy, but this mama wants to feel special sometimes! So they get their powdered cheese, and I’ll get my damn lobstah.
So the package comes in a large, over-sized box with dry ice (has anyone seen Bretman Rock’s IG story regarding dry ice? Go to his page and watch his highlights like for real. I’ll wait).
Since everything is frozen, you need time to thaw the food. I let it sit in my fridge overnight, just to be safe. I wanted to keep things basic, so I steamed the lobster tail, seared the filet mignon, boiled the chowder, and… saved the lava cake for later (partially because I forgot, partially because this is legit a TON of food).
First up, the lobster tail. I followed the Online Cooking Guide provided by Lobstergram and steamed the fresh frozen tail:
FRESH FROZEN TAILS
- Fill the bottom of a pot/skillet with about ½” water.
- Bring the water to a rolling boil.
- Lay the *thawed* lobster tail flat on the bottom of the pan, cover tightly with the lid and return to boil. Cook for about 9-10 minutes.
- Halfway through the cooking, turn tails over once; tails may curl slightly during cooking.
- Check lobster meat for doneness: all tail meat should appear firm & completely white. If it’s still translucent gray or roe is black & shiny, more cooking time is required & should be returned to boiling water for one minute intervals until done.
While the lobster tail rested and cooled, I moved on to the filet mignon. Cooking steaks in general intimidate me because I like my steaks medium rare, and I always worry I’m going to overcook things. So yes, it may seem simple, but I reference my trusted guide: my husband. Yeah, he gets some positive credit here once in a while 😉
Filet Mignon [8oz, 2-inch (ish) thick]
- Preheat your oven to 425° F.
- Season the meat to your preference. Personally, I want to appreciate the taste and quality of the meat so I stick to garlic, salt, and pepper.
- Heat up your cast iron (USE A CAST IRON!) – You want it nice and hot! Then add your olive oil to get that nice and hot as well.
- This is one of the most important part – place your filet down on the pan and DO NOT TOUCH IT for 4 minutes. Literally, hands off.
- After 4 minutes, turn the filet over onto the pan, then transfer the whole pan (CAUTION: It’s hot. In case you didn’t already almost burn yourself on that handle like I almost always do) into the oven.
- I follow this guide found on Kitchen Swagger for cooking times:
One of my favorite sides is Crispy Brussel Sprouts.
I always order them whenever they’re on the menu (My first time getting hooked was from e+o & I’m still always craving theirs specifically)! I realized the only thing missing from Lobstergram’s special delivery was vegetables. So I picked up a bag from Mariano’s and attempted this recipe I found on Serious Eats. I gotta tell you – even my 7 year old loved them! Always a win in my book.
Combine 3 tablespoons honey, 1 tablespoon balsamic vinegar, and ¼ cup minced fresh parsley leaves in a small bowl and set aside.
Line a rimmed baking sheet with a triple layer of paper towels. In a large wok or Dutch oven, heat oil to 400°F. Add about 1½ lbs brussel sprouts and about ½ cup medium shallots (thinly sliced). Oil temperature will drop to around 325°F. Adjust heat to maintain this temperature. Cook, stirring and agitating with a metal spider until brussels sprouts are deep golden brown, about 4 minutes. Transfer to paper towel-lined baking sheet. Reheat oil to 400°F and repeat with remaining sprouts and shallots.
Transfer sprouts and shallots to a large bowl and add dressing. Toss to combine, season to taste with salt and pepper, and serve.
So you’ve got your surf, your turf, and even some greens. I don’t need to tell you how to heat up the chowder (okay just in case though: put it in a small sauce pan and heat it up on medium heat), HOWEVER, I DO need to tell you how amazing this was! It was so packed with clams, and it wasn’t too salty or watered down. Perfection.
HONEST Review Time: I love the convenience. Something about individual packaging made this really nice for me. My husband and I often work opposing schedules, so I’m not always cooking a nice dinner for two. And even if this were a dinner for two type of mindset right now, there was plenty for the two of us.
Lobstergram delivering fresh frozen to my doorstep was exciting! It was packed well (everything properly frozen upon unpackaging) and in a nice size box that fit well in my fridge. Generally, I’m not a fan of pre-cooked soups that are meant to just be reheated, but the clam chowder was excellent. The lobster tail & filet mignon were good sized portions and again, these filled me up so much I didn’t prepare the lava cake just yet; so much food! For the price, this is simply a special occasion type of purchase. You definitely get your money’s worth, but it’s not cheap.
Overall, however, I’d highly recommend Lobstergram for gifts for someone special or even for yourself (always treat yourself)! Looking forward to ordering other packages from them soon!
Disclaimer: This post is in collaboration with Lobstergram. I received the “Individual Indulgence Gram for One” in exchange for exposure on social media. All opinions expressed are my own truthful opinions and were not influenced by others.
BONUS Behind the Scenes Moment: Remember how I said my kids could eat their junk and I would treat myself? Yeah, this definitely happened. #RudeAF