After reading all the surf and turf info on those lobster tails, is there anyone here NOT doing them for NYE? I can't get the idea out of my head now! Am curious, though. How do you juggle the different cooking times/temps between the surf and the turf? A high temp turf with an idle and a medium temp surf...how do you manage it? Or should we assume 2 eggs at work here? I don't want to have to figure this out AFTER I've had champagne.