Serves: 9
Total Calories: 156

2 (4-ounce) lobster tails
1 (6-pound) beef tenderloin
1 tablespoon melted butter
1 1/2 teaspoons lemon juice
6 slices bacon, partially cooked
1/2 cup butter
1/2 cup chopped green onions
1/2 cup dry white wine
1 clove garlic, crushed
1/4 pound mushrooms, fluted, if desired
1 watercress

Place lobster in just enough boiling, salted water to cover; return to boiling. Reduce heat; simmer 5 minutes. Remove lobster meat from tails; cut in half lengthwise. While lobster cooks, butterfly tenderloin by cutting lengthwise through center of meat to within 1/2 inch of the opposite edge.

Open butterflied tenderloin; place pieces of lobster end-to-end down center of meat. Mix melted butter and lemon juice; drizzle over lobster. Close tenderloin around lobster; tie securely with kitchen twine every inch or so. Roast on a rack in a shallow pan at 425° about 20 minutes for rare beef, or longer to desired doneness. Top with bacon; roast 5 minutes longer, or until bacon is crisp.

Meanwhile, cook green onion in butter in a saucepan over low heat until tender. Blend in wine and garlic; heat, stirring often. Keep warm. Place sliced meat on heated serving platter. Garnish with mushrooms and watercress. Pass wine sauce.

Nutritional Facts:

Serves: 9
Total Calories: 156
Calories from Fat: 120

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