I doubt sending you more yeast will help, dry yeast is pretty hardy and it's unlikely the yeast is the problem. One factor is that lagering occurs at cold temperatures, so everything takes longer. A lager could need to ferment for a month instead of a week, depending on the yeast and the temperature.
I think your big problem, however, is that you're too cold. I've heard that most dry lager yeasts aren't really true lager yeasts, not sure if that's the case with this one or not, but the stats for the superior say it works better at higher temperatures. I've found a few references to the fact that below 50 it won't do anything at all, and that it's meant to be fermented in the upper 50's to lower 60's. I'd recommend either getting a vial of liquid lager yeast, or bumping the fermentation temperature up to around 60 degrees.