FAKE LOBSTER RECIPES RECIPES

BEEF TENDERLOIN STUFFED WITH LOBSTER RECIPE | ALLRECIPES

Beef Tenderloin Stuffed with Lobster Recipe | Allrecipes image

A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny.

Provided by MIKE SNOW

Categories Lobster Recipes

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
¼ cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt

Steps:

Preheat oven to 425 degrees F (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 tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.

Nutrition Facts : Calories 1049.8 calories, CarbohydrateContent 3.8 g, CholesterolContent 289.7 mg, FatContent 82.6 g, FiberContent 0.3 g, ProteinContent 54.1 g, SaturatedFatContent 36.8 g, SodiumContent 715 mg, SugarContent 1 g

17 IMITATION CRAB RECIPES – THE KITCHEN COMMUNITY

17 Imitation Crab Recipes – The Kitchen Community image

Are you a seafood enthusiast who is unable to get fresh crab in your area? Make an imitation crab dish! Imitation crab is also known as a crab stick. They are a Japanese innovation, created from a kind of fish called a surimi. Despite the fact that it is not fresh crab, it is made

Provided by Cassie Marshall

Ingredients

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