Beef Tenderloin Stuffed with Lobster

30 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 8
  • 1 Rating Star 3
  • 3 Rating Star 1
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A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny.

By MIKE SNOW
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Ingredients

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.

  • In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.

  • Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.

Nutrition Facts

Per Serving:
1049.81 calories; 54.15 g protein; 3.77 g carbohydrates; 82.65 g fat; 289.72 mg cholesterol; 715 mg sodium.Full Nutrition

Reviews (27)

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Most helpful positive review

VORCHA
05/01/2006
I was able to make this recipe work for a dinner party by making the following changes: cook the tenderloin in 425 degree oven for 25 minutes then stuff the lobster in the last 5-7 minutes doucing with lots of butter to keep the lobster moist and keep a close eye on it to make sure it is not over done. I used garlic powder instead of garlic salt. I also made a pan sauce of the drippings and the garlic butter to pour over the tenderloins. Garnished with lemon slices and served with roasted red potatoes and a spinach salad.
Helpful
(54)

Most helpful critical review

Anonymous
12/26/2003
Warning!... if you love lobster this recipe is NOT for you. I was SO disappointed in this recipe and consider it one of the worst recipes I've ever tried. The taste of the lobster is completely lost in this dish and the tenderloin is overcooked. Considering the cost of preparing this dish you'll be MUCH better off cooking them separately to each guest's specifications!
Helpful
(57)
30 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 8
  • 1 Rating Star 3
  • 3 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Anonymous
12/26/2003
Warning!... if you love lobster this recipe is NOT for you. I was SO disappointed in this recipe and consider it one of the worst recipes I've ever tried. The taste of the lobster is completely lost in this dish and the tenderloin is overcooked. Considering the cost of preparing this dish you'll be MUCH better off cooking them separately to each guest's specifications!
Helpful
(57)
VORCHA
05/01/2006
I was able to make this recipe work for a dinner party by making the following changes: cook the tenderloin in 425 degree oven for 25 minutes then stuff the lobster in the last 5-7 minutes doucing with lots of butter to keep the lobster moist and keep a close eye on it to make sure it is not over done. I used garlic powder instead of garlic salt. I also made a pan sauce of the drippings and the garlic butter to pour over the tenderloins. Garnished with lemon slices and served with roasted red potatoes and a spinach salad.
Helpful
(54)
CSANDST1
04/04/2003
This was very tasty with adaptations made to suit the ingredients I had on hand. I used filet mignon and fake crabmeat and low fat marg. Baked at same temp for about 25 min. We enjoyed this a lot.
Helpful
(30)
GUYCHEF
01/25/2004
This is one of those recipes that everyone either loves or hates. I agree that the taste of the lobster is lost in the cooking here. I wasted a very expensive large tail for this recipe. Yet it does make for a great presentation so in the future I will make it again but use some sort of "fake" lobster for the stuffing. I also feel the cooking times are much too long for my desired medium-rare. Since all ovens are different use the suggested oven temp setting but use a high quality meat thermometer to closely monitor.
Helpful
(23)
Snow likes to cook
02/17/2005
This was great. Used the render juices and made a sauce. Was outstanding. Had it for Valentines. Cut temp down to 350 for about 50 min. was tender moist and delicious. Also added shrimp along with the lobster.
Helpful
(16)
Anonymous
03/06/2005
Such a terrible waste of money (approximately 100.00) time and effort. Such a disappointment for my dinner party. I agree with the other reviewer that the lobster is totally lost. Won't do this again!
Helpful
(15)
karenury
04/05/2011
I've made this dish several times and every time I taste it I'm in heaven. If you get a large tail (8 or 9 ounces) you should only need two for a 4 pound tenderloin. I cook mine at 400 for about 35 minutes (or 145 degrees) and it comes out PERFECT every time. PLEASE don't cook it any longer as you can see in my photo after 30 minutes the meat is just under medium. Well worth the price this is such an impressive dish.
Helpful
(13)
Anonymous
07/25/2004
Recipe was great maybe people should try to make the recipe the way it was written. I am a butcher and there is no way a London Broil could possibly be used as a substitute for Tenderloin.
Helpful
(13)
Anonymous
08/17/2009
I tried this recipe and made a few changes. I chopped the lobster and mixed it with soft garlic butter and then stuffed the tenderloin. For the sauce I added cream and mushrooms. There wasn't a morsel left on the platter everyone loved it.
Helpful
(8)
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