Filet Mignon
Meat Thickness 1-1 1/2" is approximate
| Prepared | Cooking Times in Minutes |
| Very Rare | 4-5 |
| Rare | 5-6 |
| Medium Rare | 6-8 |
| Medium | 8-10 |
| Well Done | Not Recommended |
Grilling: Always preheat your grill or let the charcoals acquire a thin coating of white ash and red glow before putting meat on the grill. Because conditions may vary—i.e., meat weight, heat, placement on grill, weather—cooking times will vary. You must keep a close eye on your foods as they cook. Remember, bone-in cuts require longer cooking time than boneless.
Oven Broiling: Always preheat the oven (set oven control to "broil") and use a two-part broiler pan. Place the meat 2-3" away from the heat. Leave the oven door ajar while broiling.
How to tell when "it's done": Push gently with a spoon or the handle (never the tines) of a fork. Rare meat will feel soft; well-done is firmer to the touch.
NEVER use a fork to test for doneness! When meat is pierced during cooking, precious natural juices are lost. Use a sturdy pair of kitchen tongs to turn meat or remove it from the grill.
Lobster TailsNOTE: Seafood (lobster and shrimp), when boiled or broiled, has a naturally heavy odor. Be certain to use your range's exhaust fan.
Thawing: Thaw Lobster Tails no more than 2 hours prior to preparing. (Due to enzyme reaction, thawing longer than 2 hours prior to preparation may cause soft & mushy tails.) To thaw in warm (not hot) water, keep plastic wrapping around each lobster and allow to sit in warm water for 20-30 minutes.
Preparation/Broiling: Using a chef's knife, split hard shell and flesh lengthwise, down to ribs on bottom side; butterfly open and remove the vein. At thick end, grasp flesh and loosen meat from shell without loosening it at the tail end, then lay the meat back in shell.
Place flesh-side down in shallow pan with 1/4" of water. Place pan on the top rack of a preheated broiler, approximately 6" from heat source. Leave the oven door slightly ajar while broiling. Shell will turn orange and gradually begin to brown. Then, turn "flesh-side up", brush with melted butter and continue to broil. Using a small meat fork, test for doneness by separating individual muscles at thick area of flesh. When the gray/opaque color has turned white and moist all the way through, lobster is done. Be very certain NOT TO OVERCOOK, as this may result in a tough and chewy lobster.
NOTE: For larger tails (16-26-oz.), once tails are placed shell-side up in pan, lay a 2" strip of aluminum foil lengthwise down the center of shell and over tail to prevent charring. When turning tails flesh-side up, remove foil from shell-side and wrap tail only and drop the oven rack one notch.
Lobster Tail (Broiling Cooking Chart)| Lobster Weight | Shell Side | Flesh Side |
| 5-6 oz. | 6-7 minutes | 6-7 minutes |
| 8 oz. | 8-9 minutes | 8-9 minutes |
| 10 oz. | 9-10 minutes | 9-10 minutes |
Time may vary with appliances. Be certain to check degree of doneness prior to completion of flesh-side broiling time above.
Boiling: Place thawed lobster in boiling salt water (with lemon juice) for one minute per ounce, plus three minutes. Remove from water, place on cutting board with shell-side up. Split tail lengthwise and place half-tails flesh-side up. Brush with melted butter and place under under a preheated broiler for 1-2 minutes. Serve immediately with drawn butter. Test doneness with a small fork. If flesh is white throughout, lobster is done.
Lobster Tail (Boiling Cooking Chart)| Lobster Weight | Boiling Time |
| 5-6 oz. | Approx. 9 minutes |
| 10 oz. | Approx. 12-13 minutes |
| 8 oz. | Approx. 11 minutes |
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