Recipe: Lobster-Stuffed Tenderloin

Lobster-Stuffed Tenderloin

3-4 lb. whole beef tenderloin
2 4-oz. frozen lobster tails
1 t melted butter
1 1/2 t lemon juice
6 slices bacon, partially cooked
1/2 c sliced green onion
1/2 c butter
1/2 c dry white wine
1/2 t garlic salt (I use crushed)
1 t chopped parsley

Cut tenderloin lengthwise to within 1/2" of bottom. Place lobster tails in boiling salted water to cover,
simmer 5 minutes. Remove lobster from shells; cut in half. Place lobster end to end inside beef.
Combine melted butter and lemon juice, drizzle on lobster. Close meat around and tie roast together
with string. Place in roasting pan on rack. Roast at 425F. for 30 min. Place bacon on top, roast 5
minutes longer.

Saute onion in butter in saucepan; add wine and garlic and heat. Slice roast. Spoon on wine sauce.

Tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to serve.

Serves 8.

Three Rivers Cookbook, Vol. 1
(which won an award from Southern Living)