Lobster Tenderloin

7 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 5 m
Recipe by  MARJORIES

“An extravagant meal of one of the finest cuts of beef stuffed with succulent lobster tails in a garlic butter sauce. For best flavor, try not to cook past medium doneness.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside.
  3. Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side.
  4. Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan.
  5. Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp.
  6. Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.

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Reviews (7)

Rate This Recipe


This was GREAT!!!!!! Loved every bite as did my guests... a true MUST serve. My guests were very impressed and the flavor was fantastic!



I made this tonite. WOW was it good. My roast was about 5 1/2 lbs., and I used 3 lobster tails. Roasted for just under an hour and it came our purrfect. Use this one for valentines day if you want to knock his sox off (or more ?)

Chris H

Chris H

Delicious! The sauce was a perfect compliment for both the beef and lobster. It added just the right flavors without taking away from the actual taste of the meats.

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Amount Per Serving (8 total)

  • Calories
  • 601 cal
  • 30%
  • Fat
  • 46.4 g
  • 71%
  • Carbs
  • 2.5 g
  • < 1%
  • Protein
  • 36.8 g
  • 74%
  • Cholesterol
  • 185 mg
  • 62%
  • Sodium
  • 558 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Fabulous Beef Tenderloin


next recipe:

Stuffed Tenderloin Roast with Currant Sauce