Lobster-Stuffed Tenderloin

Total Time
1hr 21mins
Prep 20 mins
Cook 1 hr 1 min

This not only tastes great, but it looks impressive!

Ingredients Nutrition


  1. Preheat the oven to 425 degrees.
  2. Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.
  3. This should form a pocket big enough to accommodate the two lobster tails.
  4. Place the lobster in boiling salted water (enough water to completely cover tails).
  5. Return to a boil, reduce the heat and then simmer for 5-6 minutes .
  6. Carefully remove the lobster from shell.
  7. Cut in half, lengthwise.
  8. Place the lobster tails end to end inside the beef pocket.
  9. Combine 1 tbsp.
  10. butter and lemon juice.
  11. Pour over the lobster.
  12. Close the meat around the lobster and tie securely with string at 1 inch intervals.
  13. Place the meat on the oven rack in a shallow roasting pan.
  14. Bake for 45-50 minutes for rare meat.
  15. (Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast.
  16. Bake for 5 minutes more.
  17. In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
  18. Add the wine and garlic salt and heat through.
  19. To serve: Slice the meat and then spoon the sauce over it.
  20. Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.


Most Helpful

I have made this for special occassions however, I put asparagus into the pocket with the lobster and served with a hollindais sauce. It has a beautiful presentation when sliced and all are quite impressed. Along with are twice baked cheese potatoes and the rest of the asparagus. Really super and not all that hard.

Amy Mace September 15, 2002

this was avsolutely wonderful-as always i used garlic cloves and omitted the garlic salt-i chopped the cloves and tucked them inside the pocket and on top of the lobster tails. this is very impressive looking and very good the sauce is really a nice combination and very flavorful.

polly salama March 22, 2002

If you want to impress a bunch of dinner guest, I can't think of a better way than this version of surf and turf. Easy to prepare, easy to enjoy. I put the sauce in ramekins over candles for dipping, in addition to what was poured over the dish.

GoIrish March 02, 2007

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