Lobster Stuffed Tenderloin

This not only tastes great, but it looks impressive!!

Preheat the oven to 425 degrees.

Make a lengthwise slit in the middle of the tenderloin , cutting down within 1 / 2 inch of the bottom.

This should form a pocket big enough to accommodate the two lobster tails.

Place the lobster in boiling salted water.

Return to a boil , reduce the heat and then simmer for 5-6 minutes.

Carefully remove the lobster from shell.

Cut in half , lengthwise.

Place the lobster tails end to end inside the beef pocket.

Combine 1 tbsp.

Butter and lemon juice.

Pour over the lobster.

Close the meat around the lobster and tie securely with string at 1 inch intervals.

Place the meat on the oven rack in a shallow roasting pan.

Bake for 45-50 minutes for rare meat.

Lay the bacon slices on top of the roast.

Bake for 5 minutes more.

In a saucepan , cook green onion in 1 / 2 cup butter over very low heat until tender , stirring frequently.

Add the wine and garlic salt and heat through.

To serve: slice the meat and then spoon the sauce over it.

Garnis.

beef tenderloin, frozen lobster tails, butter, bacon, green onion, dry white wine, garlic salt, lemon juice