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!
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.
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.
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.
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.
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!
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.
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.
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.
