Reviewed: Aug. 15, 2009

I tried this recipe and made a few changes. I chopped the lobster and mixed it with soft garlic butter and then stuffed the tenderloin. For the sauce I added cream and mushrooms. There wasn't a morsel left on the platter everyone loved it.

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Julie

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Reviewed: Apr. 17, 2009

I'm sad to say this is the first time I've gotten a bad recipe from this site. If you're going to use this recipe for the sauce, only use one cup of wine rather than the recomended three. I only used two cups and the wine was still overpowering and sauce watery -not buttery. Also, cooking meat at that high of a temp might make it come out faster, but the meat will be too well done on the outside and not cooked enough on the inside.

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emma

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Reviewed: Oct. 5, 2007

I did this for a thanksgiving brunch one year. Keep an eye on the lobster, don't over cook it. I used a 4lb rib eye roast. There was nothing left by the end of the meal! Thanks Mike.

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DASTUBBS

Cooking Level: Expert

Living In: Andover, Minnesota, USA

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Reviewed: May 1, 2006

I was able to make this recipe work for a dinner party by making the following changes: cook the tenderloin in 425 degree oven for 25 minutes, then stuff the lobster in the last 5-7 minutes, doucing with lots of butter to keep the lobster moist and keep a close eye on it to make sure it is not over done. I used garlic powder instead of garlic salt. I also made a pan sauce of the drippings and the garlic butter to pour over the tenderloins. Garnished with lemon slices and served with roasted red potatoes and a spinach salad.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Mar. 6, 2005

Such a terrible waste of money (approximately $100.00), time and effort. Such a disappointment for my dinner party. I agree with the other reviewer that the lobster is totally lost. Won't do this again!

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JEANNEB2000

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Reviewed: Feb. 17, 2005

This was great. Used the render juices and made a sauce. Was outstanding. Had it for Valentines. Cut temp down to 350 for about 50 min. was tender, moist and delicious. Also added shrimp along with the lobster.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Feb. 11, 2005

I think that it would be wise for some pepole to invest in a thermometer. The key to cooking is not with time but with temperature. Great recipe!

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Oscar1970

Cooking Level: Professional

Living In: Rome, New York, USA

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Reviewed: Dec. 31, 2004

I made this for Christmas Eve dinner. What a success! I had a petite tenderloin, about 1.25 lbs, and used only 1 large 1 lb lobster tail and followed the recipe exactly. I thought this might cook through more quickly than a larger piece of meat but 45 mins at 450 and it was perfectly medium rare. I did let the meat rest for about 10 to 15 minutes before cutting to let the juices redistribute. Great presentation at the table. Fed 3 comfortably with leftovers. Thanks for the great recipe Mike!

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SHIRLEY122

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Reviewed: Jul. 25, 2004

Recipe was great, maybe people should try to make the recipe the way it was written. I am a butcher, and there is no way a London Broil could possibly be used as a substitute for Tenderloin.

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MOLEMAN76

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Reviewed: Nov. 9, 2003

The sauce was really delicious. The meat was a little dry, though, next time I'll cook it for less time. Overall, a decent recipe.

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AM49

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Reviewed: Aug. 29, 2003

This recipe could be wonderful, but it does need some modifications. There's no way a steak should be cooked at 425 for an hour--way too dry and chewy. I cooked it at 425 for not quite half an hour and it was overcooked--after an hour, this would have been unedible. I'll try it next time at 350 and watch them very closely to get medium rare. I chose to use london broil, because I had it on hand and didn't cut them up, I put the lobster on top and baked them. The sauce was good and it's a great idea, but this recipe needs some help. I will tinker with it and try it again.

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Boos_Mommy

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Reviewed: Feb. 21, 2003

wow

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DEM411

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Reviewed: Feb. 15, 2003

I made this dish for my honey on valentine's day and it was wonderful. I do a lot of cooking and this meal was so simple to prepare and still enjoy the evening- A must try!!!!!

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Cootermomma

Cooking Level: Intermediate

Living In: Isanti, Minnesota, USA

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Reviewed: Jan. 21, 2003

This is one of those recipes that everyone either loves or hates. I agree that the taste of the lobster is lost in the cooking here. I wasted a very expensive large tail for this recipe. Yet, it does make for a great presentation, so in the future I will make it again but use some sort of "fake" lobster for the stuffing. I also feel the cooking times are much too long for my desired medium-rare. Since all ovens are different, use the suggested oven temp setting but use a high quality meat thermometer to closely monitor.

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GUYCHEF

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 22, 2002

I have made this recipe several times. Very delicious and easy enough to prepare. Nice recipe for a romantic dinner. Thanx Mike!

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lesaluvscookin

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Reviewed: Jan. 11, 2002

Warning!... if you love lobster, this recipe is NOT for you. I was SO disappointed in this recipe, and consider it one of the worst recipes I've ever tried. The taste of the lobster is completely lost in this dish, and the tenderloin is overcooked. Considering the cost of preparing this dish, you'll be MUCH better off cooking them separately to each guest's specifications!

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KRISTI

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Duvall, Washington, USA

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Reviewed: Dec. 27, 2001

This was very tasty with adaptations made to suit the ingredients I had on hand. I used filet mignon and fake crabmeat and low fat marg. Baked at same temp for about 25 min. We enjoyed this a lot.

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CSANDST1

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Reviewed: Jun. 16, 2001

The best company dinner I ever presented. Huge hit. Thanks for sharing.

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JMPW

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Beef Tenderloin Stuffed with Lobster

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