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Lobster Stuffed Tenderloin Recipe
|Lobster tails||12 Ounce, frozen (Three 4 Ounce Pieces)|
|Beef tenderloin||6 Pound (1 Piece)|
|Butter/Margarine||1 Tablespoon, melted|
|Lemon juice||1 1⁄2 Teaspoon|
|Garlic salt||To Taste|
|Ground pepper||To Taste|
Serving size: Complete recipe
Calories 5682 Calories from Fat 1749
% Daily Value*
Total Fat 248 g382.3%
Saturated Fat 84.1 g420.4%
Trans Fat 0 g
Cholesterol 1866 mg
Sodium 2929.8 mg122.1%
Total Carbohydrates 61 g20.4%
Dietary Fiber 9.3 g37.2%
Sugars 48.2 g
Protein 635 g1269.9%
Vitamin A 7.6% Vitamin C 6.1%
Calcium 78.2% Iron 279.6%
*Based on a 2000 Calorie diet
In a large pot bring salted water to boil.
Once water is boiling, drop lobster tails in and return to boil; simmer for 5 minutes.
Carefully remove lobster from tail in one piece and set aside.
Cut tenderloin lengthwise to within 1/2 inch of edge, leaving one side connected.
Place lobster inside tenderloin to cover entirely.
Combine butter and lemon juice and drizzle over lobster.
Wrap top of tenderloin around the lobster and tie with string.
Sprinkle with garlic salt and pepper.
Place on rack in roasting pan.
Bake uncovered for 35 to 40 minutes or until meat thermometer reads 140° to 160°.
Meanwhile cook bacon until transparent, not crisp.
Set aside to cool.
Place bacon on top of tenderloin for the last 4-5 minutes.
May be served with this optional sauce.