Creating a five-star dining experience at home is easier than you may think, with our easy-to-follow prep instructions for the Ultimate Surf & Turf.
PORK CHOP BITES
Boil in bag (recommended)
- Thaw completely.
- Fill a pot with enough water for the entire bag of pork chop bites to be fully submerged.
- Bring water to a simmer.
- Allow to cook, submerged, for 10-12 minutes.
- Remove from water and let rest for 3-5 minutes. Remove from bag, serve and savor!
Grill
- Thaw completely.
- Preheat grill to 400 degrees Fahrenheit or medium heat.
- Create a foil pack and place all ingredients from bag into the foil pack.
- Place on the grill and cook for 15-18 minutes, or until heated throughout.
- Remove from grill and let rest for 3-5 minutes. Remove from foil pack, serve and enjoy!
Oven
- Thaw completely.
- Preheat oven to 400 degrees Fahrenheit.
- Create a foil pack or place in an oven-safe container.
- Place all ingredients from the bag and cover in foil.
- Place foil pack or oven-safe container in the oven on a center rack.
- Bake for 16-18 minutes, or until heated throughout.
- Remove from oven and let rest for 3-5 minutes.
- Remove from foil or container and serve.
FILET MIGNON
Grill
- Thaw completely.
- Heat grill to 450 degrees Fahrenheit.
- Season steak with Perry’s Signature Steak Seasoning and place steak directly onto grill.
- Grill steak to desired temperature, only flipping the steak one time.
- Remove steak from grill, top with Perry’s Signature Steak Butter and let it rest for 2-3 minutes before serving.
CREAMED SPINACH
Heat on stovetop (Recommended)
- Place in a small pot and cook over medium heat on stove top.
- Stirring frequently until heated throughout.
Heat in microwave
- Leaving in container, place in microwave and cook for 2 minutes.
- Remove lid and stir and cook for an additional 2 to 4 minutes and is heated throughout.
LOBSTER MAC & CHEESE
Heat in oven
- Thaw under refrigeration.
- Set oven to 350 degrees.
- Remove plastic wrap and cook in container for 30 minutes or until product is thoroughly heated.
- Remove from oven and let stand for 2 to 3 minutes before serving, then stir to distribute lobster meat evenly.
SWEET & PETITE MAINE LOBSTER TAILS (3-4 oz.)
Heat in oven
- Preheat oven to 375 degrees.
- Using a sharp, heavy chef’s knife, allow the lobster meat to sit on top of its shell by cutting all but a small amount of the meat out of the shell, lifting it up, and placing it on top. Be careful not to cut the shell the entire length. To do this, leave the tail flap and one inch above the shell intact. You and your dinner guests will appreciate this presentation!
- Separate all of the meat from the shell, except for the intact area at the tail.
- Close the shell under the meat, allowing the meat to rest on top of it.
- Season the tail any way you like it. You can use butter or olive oil, or even lemon and dill.
- Cook the lobster tails 1 ½ minutes for every ounce of meat. This converts to eight ounces for 12 minutes, 10 ounces for 15 minutes, and 12 ounces for 18 minutes at 375 degrees.
- Serve immediately with warm olive oil or warm butter with lemon, or eat plain!
Grill
- Set the grill to medium heat. If using charcoal, scatter the coals to create one area of intense heat and one cooler area.
- Brush the lobster tails with olive oil or butter. You can also season with your favorite flavorings, such as lemon, minced garlic, salt, pepper, etc.
- First, with the meat side down, grill for three to five minutes. Flip tail over for another three to five minutes, being sure to remove the tail from any open flames to prevent burning. The lobster tails are done when the meat becomes opaque, or eat plain!
TIGER SHRIMP
Heat on stovetop
- Completely thaw shrimp, run under cold water for 20 minutes.
- Each shrimp has been cleaned and deveined.
- Dry surface of shrimp thoroughly.
- Season to taste.
- Heat a large pan (med-high heat), add olive oil.
- Place shrimp in pan.
- In 2-3 minutes, flip.
- Cook for another 1-2 minutes until the shrimp is firm.