Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Lobster tails 1/8 ts Minced garlic
1/2 ts Salt 1/2 c Butter or margarine
3 lb Whole beef tenderloin 1/2 c Dry white wine
1 tb Butter or margarine; melted Fresh parsley sprigs (opt'l)
1 1/2 ts Lemon juice Whole mushrooms (optional)
6 sl Bacon Tomato roses (optional)
1/2 c Chopped green onion

Place lobster tails and salt in a medium saucepan, and cover with
water. Bring to a boil; reduce heat, and simmer 5 minutes. Carefully
remove lobster tails from shells. Cut each piece of lobster tail
meat in half lengthwise, and set aside.
Cut a horizontal pocket to within 1/2-inch of opposite side of
tenderloin, slicing entire length of tenderloin. Carefully stuff
lobster, end to end, inside tenderloin. Combine melted butter and
lemon juice; drizzle on lobster. Bind meat with cord on skewers to
secure opening. Transfer tenderloin to rack in a broiler pan, abd set
aside.
Cook bacon in a skillet until crisp; drain, reserving drippings.
Crumble bacon; set aside.
Brush entire surface of tenderloin with bacon drippings. Insert
meat thermometer in tenderloin, making sure it does not touch
roasting pan. Bake at 400 degrees F for 25 minutes or until
thermometer registers 130 degrees (rare). Sprinkle top of meat with
crumbled bacon.
Saute green onion and garlic in 1/2 cup butter. Add wine, and heat
thoroughly. Serve sauce with sliced tenderloin. Garnish with parsley
sprigs, mushrooms, and tomato roses, if desired.

"High Life at Palm Beach" _Company's Coming!_ Southern Living/Southern
Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-09-95

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