Fill a huge pan with enough salted water to cover lobsters - bring to a rolling boil. Remove lobsters from container, hold them belly up to relax them. Plunge lobsters, head first, into boiling water and bring water back to a boil.
Time them as shown below:
1-1/4 lb lobsters = 20 minutes
1 ½ lb lobsters = 21 minutes
2 lb lobsters = 24 minutes
3 lb lobsters = 28 minutes
Serve with melted or drawn butter, fresh corn and baked potato. Enjoy!
Now for the steaks - grilled? baked? how do you want to fix them?
Filet Mignon Medallions (Beef Tenderloin)
1 pound Filet Mignon
2 tablespoon Vegetable oil
the same cut of beef can be called Chateaubriand, tournedos, filet de bouef (French), Medallians, Tenderloin Steak (USA), or Fillet Steak (UK and Ireland).
The two secrets to this simple recipe are (1) a grill pan, and (2) RESISTING the temptation to turn the steak too frequently. (A grill pan is a large saute pan that has raised grill ridges.) The grill pan – it allows the meat to sear, keeping it juicy.
Place the pan over medium high heat, and allow to come up to temperature (approximately 4-5 minutes). Add 1-2 tablespoons of vegetable oil and tilt it around to cover the pan. Slice medallions in very consistent-thickeness slices, approximately 1 inch thick. Cover with ample ground course salt and pepper.
Place tournedos (fillets), putting them down away from you, one by one, into the pan. DO NOT DISTURB them for 3 minutes. Lift with tongs and flip. Wait another 2-3 minutes. Rotate 45 degrees, and sear for another 2 minutes. Flip again to complete the grill marks, and cook another 1-2 minutes for medium or to desired doneness.