Pre-heat the oven to 425 degrees.
Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2" of the bottom.
This should form a large enough pocket to accomodate the 2 lobster tails.
Place the lobster in boiling salted water.
Return to a boil, reduce the heat, and then simmer for 5 to 6 minutes.
Carefully remove the lobster from the shell.
Cut in half, lengthwise.
Place the lobster tails end to end inside the tenderloin.
Combine the melted butter and lemon juice.
Pour over the lobster.
Close the meat around the lobster and tie securely with string at 1" intervals.
Place the meat on the oven rack in a shallow roasting pan.
Bake for 45-50 minutes for rare meat.
Increase the time to reach the desired temperature.
Lay the bacon slices on top of the roast and bake for 5 minutes more.
In a saucepan, cook the green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
Add in the wine and garlic salt and heat through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (830g)|
|Recipe Makes: 4|
|Calories from Fat: 889 (55%)|
|Amt Per Serving||% DV|
|Total Fat 98.8g||132 %|
|Saturated Fat 43.9g||219 %|
|Monounsaturated Fat 36.4g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 599.2mg||184 %|
|Sodium 1459.6mg||50 %|
|Potassium 1906.7mg||50 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 11.8g|
|Protein 157.9g||226 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1612
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