Lobster-Stuffed Tenderloin

From: GoIrish

On Mar 3, 2007

If you want to impress a bunch of dinner guest, I can't think of a better way than this version of surf and turf. Easy to prepare, easy to enjoy. I put the sauce in ramekins over candles for dipping, in addition to what was poured over the dish.

From: jimnyo

On Dec 30, 2006

ohhhhh my goodness, this was so good and easy too. i used two filet mignon tenderloin steaks b/c i didn't need so many servings. my husband LOVED it and didn't even want the sauce. the sauce was just so-so in my opinion but maybe it was b/c i substituted garlic and forgot to add salt. also, if i were to do it again, i'd lightly season the outside of the steaks with salt and pepper and broil instead of bake for a little more color and flavor. as it was, it took about 15-20 mins. to bring the two small filets to medium rare (total weight about .75 of a pound). fantastic!

From: Amy Mace

On Sep 15, 2002

I have made this for special occassions however, I put asparagus into the pocket with the lobster and served with a hollindais sauce. It has a beautiful presentation when sliced and all are quite impressed. Along with are twice baked cheese potatoes and the rest of the asparagus. Really super and not all that hard.

From: Linda's Busy Kitchen

On May 14, 2003

This recipe is elegant and delicious...I used chopped garlic in place of the garlic salt, and used Marsala wine, 1 c., in place of the Dry White wine...I added 1/2 c. sliced mushrooms to the wine sauce, and let simmer for about 5 mins. It added a nice taste to the dish...I also thickened the pan juices from the wine with a little bit of cornstarch and water, then poured it over the sliced meat...DELISH!