Lobster Tenderloin Recipe - Allrecipes.com

Lobster Tenderloin

Recipe by  

"An extravagant meal of one of the finest cuts of beef stuffed with succulent lobster tails in a garlic butter sauce. For best flavor, try not to cook past medium doneness."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside.
  3. Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side.
  4. Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan.
  5. Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp.
  6. Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2004

This was GREAT!!!!!! Loved every bite as did my guests... a true MUST serve. My guests were very impressed and the flavor was fantastic!

Most Helpful Critical Review
Jan 23, 2007

I made this for "date night" with my husband and I thought it way just okay. It would have been better with some seasoning on the beef, and I didn't particularly care for the sauce, it had a weird flavor. I would make again, but with alterations.


7 Ratings

Feb 09, 2009

I made this tonite. WOW was it good. My roast was about 5 1/2 lbs., and I used 3 lobster tails. Roasted for just under an hour and it came our purrfect. Use this one for valentines day if you want to knock his sox off (or more ?)

Jan 28, 2008

Delicious! The sauce was a perfect compliment for both the beef and lobster. It added just the right flavors without taking away from the actual taste of the meats.

Aug 17, 2006

Use beef tenderloin - don't cheat and try to use a lesser cut of meat like rump roast or shoulder roast. It doesn't work at all. I will make again, this time with the proper cut of meat.

Mar 01, 2007

Great dish. Cooked it for Christmas Eve and my family/friends were quite impressed. Would have never thought of putting lobster in tenderloin. Delicious.

Jan 03, 2011

Good and simple


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  • Calories
  • 601 kcal
  • 30%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 185 mg
  • 62%
  • Fat
  • 46.4 g
  • 71%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 558 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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