PREPARATION TIME: 15 - 20 minutes
COOKING TIME: 45 - 60 minutes
DIRECTIONS
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Preheat oven to 400°F (200°C). Cook lobster tails in boiling, salted water for 5 minutes if fresh/7 minutes if frozen. Drain and rinse with cold water. Meanwhile, cut a lengthwise slit in the tenderloin to within ½-inch (1 cm) from the bottom and spread it open. Fold small pointed end of roast (if there is one) in on itself to make roast an even shape. Sprinkle with lemon pepper. Remove and discard shells and place lobster tails end-to-end down center of beef. Combine butter and garlic and drizzle 2 tbsp (30 mL) over the lobster. Wrap beef around lobster and tie with cooking twine at about 1-inch (2.5 cm) intervals. Place lobster-stuffed roast on rack in roasting pan and sprinkle with lemon pepper. Roast uncovered at 400°F (200°C) for approx 45-60 minutes, until meat thermometer reads 140°F (60°C) for medium-rare to 155°F (68°C) for medium, or to desired doneness. Meanwhile, sauté green onions (and mushrooms, if desired) in remaining garlic butter until golden. Add wine or lemon juice and heat thoroughly. Let roast stand tented with foil for a few minutes before carving into thick slices and serving with wine butter sauce. Serve with assorted steamed vegetables.
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NUMBER OF SERVINGS: 5 - 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 470 Calories |
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29 g Fat |
| 47 g Protein |
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1.1 g Carbohydrates |
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An excellent source of Iron (41 % RDI)
and Zinc (101 % RDI)
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