Heating Instructions: Chops & Tails

Savoring this unexpected, but oh-so-delicious surf & turf combination is a snap with these easy-to-follow prep instructions. 


Heat in oven (recommended)

  1. Thaw completely.
  2. Preheat oven to 325°F.
  3. Remove the pork chop from plastic casing.
  4. Place pork chop on aluminum foil, pour 2 tbsp of water at base of the chop, and wrap loosely to create a dome.
  5. Bake for 30 minutes.
  6. Remove from Oven, open the dome, and spread Perry’s Steak Butter on top of chop. Close the dome and let it rest for 5 minutes. Then serve & enjoy!

Heat in microwave

  1. Thaw completely.
  2. Cut a slit in the top of the plastic casing.
  3. Place pork chop with its plastic wrap in microwave on high heat for 4 1/2 minutes.
  4. Spread Perry’s Steak Butter on top of the chop and let stand for one minute before serving.



Heat in oven

  1. Preheat oven to 375°F.
  2. 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!
  3. Separate all of the meat from the shell, except for the intact area at the tail.
  4. Close the shell under the meat, allowing the meat to rest on top of it.
  5. Season the tail any way you like it. You can use butter or olive oil, or even lemon and dill.
  6. 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°F.
  7. Serve immediately with warm olive oil or warm butter with lemon, or eat plain!


  1. Set the grill to medium heat. If using charcoal, scatter the coals to create one area of intense heat and one cooler area.
  2. 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.
  3. First, with the meat side down, grill for 3 - 5 minutes. Flip tail over for another 3 - 5 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!
  4. Lobster tails are done when the meat becomes opaque.