Lobster Tenderloin

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MARJORIES 0

"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

1 h 5 m servings 601 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

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

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 we...

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

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 yo...

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.

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.

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

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 we...

Good and simple