Beef Tenderloin, Maine Lobster & Shrimp Combo (RLL)

Two Claws, Two Jobs

American lobsters have two different large claws: a heavy crusher claw for shells and a finer-edged cutter claw for softer food.

The crusher claw is broad and powerful, while the cutter is narrower and sharper. American lobsters may have either claw on either side, so the crusher is not always the right or left claw.

Both claws are useful feeding tools, and the lobster can regenerate a lost claw over a series of molts, although the process takes time.

Raw shrimp: steaming

1. Add 2 in of water to the bottom of a pot and bring it to a boil.
2. Place a steaming basket in the pot and add the raw shrimp, keeping them out of the water.
3. Sprinkle with Harbour House Crabs seafood seasoning and cover with a lid.
4. Steam for approximately 4 to 5 minutes after steam begins escaping from under the lid. The shrimp are done when they turn from grey to pink.
5. Serve with cocktail sauce. Steam times may vary.

Lobster tails: boil

1. Fill a large saucepan with water, add 1 teaspoon of salt and bring it to a boil.
2. Add the lobster tails and boil for approximately 1 minute per oz of total tail weight.

Steam

1. Add 1 cup of water and salt to a pan and bring it to a boil.
2. Insert a wooden skewer lengthwise through each lobster tail to prevent curling.
3. Place the tails on a steaming rack, cover and steam for approximately 7 to 8 minutes.

Grill

1. Insert a wooden skewer through each tail, then boil the tails in salted water for 4 minutes.
2. Drain and cool slightly. Place the tails on their backs and split the soft top shell lengthwise, leaving the hard underside intact.
3. Add melted butter and lemon juice, then grill shell-side down over medium-high heat for approximately 7 to 8 minutes, until the meat is opaque and firm.

Bake

1. Preheat the oven to 400°F.
2. Split the soft shell lengthwise, place the tails on a baking tray and brush with melted butter.
3. Bake for 8 to 10 minutes. Cooking time may vary with tail size.

Beef tenderloin: grill

1. For charcoal, place the meat directly over medium coals. For gas, preheat the grill and reduce the heat to medium.
2. For a 1-inch cut, grill for 10 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through.
3. Transfer to a platter, cover with foil and rest for 5 minutes.

Skillet

1. Choose a heavy skillet that holds the meat snugly in one layer, and pat the meat dry.
2. Lightly coat the skillet with nonstick spray and preheat over medium-high heat until very hot.
3. Add the meat without liquid or a lid, reduce the heat to medium and cook for 10 to 13 minutes, turning occasionally, to 145–160°F.
4. Transfer to a platter, cover with foil and rest for 5 minutes.

Broil

1. For cuts under 1½ in thick, position the broiler rack so the meat will be 3–4 in from the heat, then preheat the broiler.
2. Place the tenderloin on the unheated rack of a broiler pan.
3. For a 1-inch cut, broil for 12 to 14 minutes for medium rare (145°F) or 15 to 18 minutes for medium (160°F), turning once halfway through.
4. Transfer to a platter, cover with foil and rest for 5 minutes.