Here's most what you'll need in steps 1 thru 3. Condiments and additions not pictured.

Onions & mushrooms pictured. Thick slice both. Gently wipe mushroom with a clean damp cloth before chopping. Do not rinse them under water.

Marinate your steaks at room temperature with everything in the Steak section for at least 30 minutes, if not longer.

#1 Idaho Potatoes pictured. 1+ pound a piece.

Fry your bacon for your potato topping.

Drain your bacon then, fine chop.

Always reserve your unburnt, filtered bacon grease. It lasts forever and goes great in most any dish.

Poke several holes in your potatoes with a knife.

Slightly pre-crack claws with mallet and slit lobster tails just enough to allow butter and seasonings inside. Also, ease for your guests. Save all juices for service.

Smear your potatoes generously with your bacon [firm/cooled] grease with salt and pepper and double wrap tightly in tin foil. Seam side up as so bacon grease can't escape.

Bake potatoes for 1.5 hour at 425°. Check for doneness by sticking a knife thru the middle. Bake longer if knife doesn't stick thru with ease.

Bust her open and kick up the inside. Especially from the shell sides.

Leave out all potato toppings and allow your guests to choose from them.

Add everything in your seafood section and tightly wrap with tin foil. Cook/steam at 375° for 15 minutes. Ladle juices over seafood. Serve with lemon wedges.

Grill your steaks for 3 minutes on high heat on each side for rare to medium rare. Be sure to score and char your steaks.

Serve with a fresh chilly side garden salad if desired. Enjoy!