Lobster Stuffed Beef
- 3 whole raw lobster tails
- 2 kg beef fillet
- 250g butter
- 1 teaspoon crushed garlic
- 2 teaspoons lemon juice
- 3 cups (750ml) white wine
- 4 tablespoons olive oil
- 1 tablespoon cracked black peppercorns
- 1 teaspoon salt
Preparation:30min › Cook:1hour › Ready in:1hour30min
- Preheat oven to 220 degrees C.
- Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut fillet lengthwise, to within a thumb's width of the bottom. Fill centre of meat with lobster tails.
- In a saucepan, melt butter with garlic, then add the lemon juice and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the fillet with kitchen string. Rub the outside of the fillet with olive oil and place in a roasting tray. Pour remaining wine in bottom of pan. Sprinkle with cracked black peppercorns.
- Roast for 45 minutes to 1 hour. Stir salt into remaining butter mixture, and serve drizzled over sliced meat.
Used different ingredients. This was very tasty with adaptations made to suit the ingredients I had on hand. I used filet mignon and fake crabmeat and low fat marg. Baked at same temp for about 25 min. We enjoyed this a lot. - 29 Sep 2008
Something else. I was able to make this recipe work for a dinner party by making the following changes: cook the loin in 220C degree oven for 25 minutes, then stuff the lobster in the last 5-7 minutes, doucing with lots of butter to keep the lobster moist and keep a close eye on it to make sure it is not over done. I used garlic powder instead of garlic salt. I also made a pan sauce of the drippings and the garlic butter to pour over the tenderloins. Garnished with lemon slices and served with roasted red potatoes and a spinach salad. - 29 Sep 2008
Warning!... if you love lobster, this recipe is NOT for you. I was SO disappointed in this recipe, and consider it one of the worst recipes I've ever tried. The taste of the lobster is completely lost in this dish, and the tenderloin is overcooked. Considering the cost of preparing this dish, you'll be MUCH better off cooking them separately to each guest's specifications! - 29 Sep 2008