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    You are in: Home / Recipes / Lobster-Stuffed Tenderloin Recipe
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    Lobster-Stuffed Tenderloin

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on September 15, 2002

      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.

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    • on March 22, 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.

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    • on March 03, 2007

      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.

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    • on December 30, 2006

      ohhhhh my goodness, this was so good and easy too. i used two filet mignon tenderloin steaks b/c i didn't need so many servings. my husband LOVED it and didn't even want the sauce. the sauce was just so-so in my opinion but maybe it was b/c i substituted garlic and forgot to add salt. also, if i were to do it again, i'd lightly season the outside of the steaks with salt and pepper and broil instead of bake for a little more color and flavor. as it was, it took about 15-20 mins. to bring the two small filets to medium rare (total weight about .75 of a pound). fantastic!

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    • on February 15, 2005

      I made this for my valentine sweety, we were very impressed with the simplicity of preperation and the sophisticated outcome. I made my own sauce from 1/4 cup butter, 2 cloves of garlic, a small can of blended asparagus and a bit of pepper.

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    • on May 14, 2003

      This recipe is elegant and delicious...I used chopped garlic in place of the garlic salt, and used Marsala wine, 1 c., in place of the Dry White wine...I added 1/2 c. sliced mushrooms to the wine sauce, and let simmer for about 5 mins. It added a nice taste to the dish...I also thickened the pan juices from the wine with a little bit of cornstarch and water, then poured it over the sliced meat...DELISH!

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    Nutritional Facts for Lobster-Stuffed Tenderloin

    Serving Size: 1 (286 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 1122.6
     
    Calories from Fat 792
    70%
    Total Fat 88.0 g
    135%
    Saturated Fat 38.8 g
    194%
    Cholesterol 307.3 mg
    102%
    Sodium 536.9 mg
    22%
    Total Carbohydrate 1.8 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.5 g
    2%
    Protein 72.2 g
    144%

    The following items or measurements are not included:

    frozen lobster tails

    Detailed Nutrition Values About Nutrition Info

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