Live Maine Lobsters
Keeping the lobster in the provided cooler, fill the appropriately-sized pot (see below) with enough water to cover the lobster and cooler. Place the water-filled pot atop the stove and bring to a strong boil. Adding salt to accelerate boiling is not recommended: it may result in an over-boiled lobster. Firmly grasp the lobster behind their arms and carefully plunge head-first into the boiling water. Some people prefer to cut off the rubber bands, making the case that the rubber affects the taste, but this is optional. If you decide to remove them, be careful, those claws can hurt! Cover the pot with a lid. You may hear a whistling sound as the air begins to escape from the shells. Be mindful of splashing water and any over-boil. When the water returns to a full boil, set a timer for the appropriate cooking time (see below). Continue cooking uncovered and reduce heat as necessary to maintain a soft boil. While the lobster cooks, prepare lemon/butter sauce. Simply melt butter over very low heat and, if you'd like, add lemon sliced in quarters. Make sure you try some lobster without any butter or lemon first, though! As your cooking timer expires, your lobsters should be deep red to pink in color. Be sure to wear rubber kitchen gloves or appropriate protection when handling to prevent burns. Carefully remove your lobster from the pot with tongs or other utensils, and place them on a plate. Let them sit for a few minutes so that the juices can soak into the meat.

Filet Mignon
Rub the uncooked steak with olive oil, a fresh-cut garlic clove, and sprinkle with salt and pepper. Get the fire of your choice started, letting it burn until it reaches high heat. Place your steak on the grill. Let the steak cook on one side for about 2 minutes. Then use your tongs to turn it over. This helps sear in the juices of the meat to make it juicier and more flavorful. Cook steak according to the chart below. Using a meat thermometer, remove your steak when they reach 5-10 degrees below the recommended temperature in the chart. Place it on a serving dish and cover loosely with foil for 5-10 minutes. The temperature will actually continue to rise while resting, and their flavorful juices will lock themselves inside, right where you want them.

New England Clam Chowder
On your stovetop, place the unopened soup pouch in boiling water. Heat for up to 10 minutes, until soup is hot and bubbling inside. Remove the pouch, but be careful, the content will be very hot. Secure the pouch in a bowl, holding it by its corners or seams, and then snip the corner off to pour soup into the serving dish.

Chocolate Lava Cake
Remove outer wrapper and place on serving plate (make sure the plate is microwave-safe). Microwave on high for approximately 30 seconds, or place in a 400°F preheated oven for 4 minutes. The center of the cake will be melted and quite hot when ready. We recommend serving with fresh whipped cream and raspberry sauce, or fresh berries!

Maine (Northern Atlantic) Lobster
(145g (1 cup) calories 142, calories from fat 8, total fat 1g, saturated fat 0g, trans fat 0g, cholesterol 104mg, sodium 551mg, total carbohydrate 2g, dietary fiber 0g, sugars 0g, protein 30g, vitamin a 3%, vitamin c 0%, calcium 9%, iron 3%. Wild caught, product of USA & Canada. his is a whole, natural food item with no additional ingredients included.

Filet Mignon Steak
USDA High-Grade Choice: (3 oz. (85g)) calories 210, calories from fat 138, total fat 15g, saturated fat 6g, trans fat 0g, cholesterol 54mg, sodium 42mg, total carbohydrate 0g, dietary fiber 0g, sugars 0g, protein 17g, vitamin a 0%, vitamin c 0%, calcium 1%, iron 2%. This is a whole, natural food item with no additional ingredients included.

New England Clam Chowder
(230g): calories 230, calories from fat 120, total fat 13g, saturated fat 9g, trans fat 0g, cholesterol 70mg, sodium 820mg, total carbohydrate 13g, dietary fiber 1g, sugars 3g, protein 11g, vitamin a 8%, vitamin c 6%, calcium 10%, iron 8%. Half & half (milk, cream), sea clams (sea clams and sea clam juice, salt, sodium tripolyphosphate, clam flavor (dried soy sauce [soybeans, salt], clam extract, maltodextrin, partially hydrogenated soybean oil), dextrose, disodium inosinate and disodium guanylate, and calcium disodium EDTA.), water, potato (potatoes, sodium acid pyrophosphate), onion, butter (cream, salt), clam base (cooked clams in natural juices, salt, natural flavoring, butter (pasteurized cream, salt), dehydrated potatoes, dextrose, onion powder, maltodextrin, disodium inosinate and disodium guanylate.), flour (wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) malted barley flour), modified food starch, spices. 
Contains: Milk, shellfish (clams), soy and wheat.

Chocolate Lava Cakes
(1 cake (6 oz)) calories 790, calories from fat 500g, total fat 56g, saturated fat 18g, trans fat 0g, cholesterol 330mg, sodium 55mg, total carbohydrate 66g, dietary fiber 5g, sugars 54g, protein 10g, vitamin a 35%, vitamin c 0%, calcium 8%, iron 15%. Dark chocolate (sugar, chocolate liquor, cocoa butter, anhydrous milkfat, soy lecithin, vanilla), eggs, unsalted butter, sugar, flour, vanilla, coffee. 
Contains: Milk, eggs, wheat and soy. This product is packaged in a facility that processes peanuts/tree nuts and may contain traces of peanuts/tree nuts.