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1
Preheat the oven to 425 degrees.
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2
Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.
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3
This should form a pocket big enough to accommodate the two lobster tails.
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4
Place the lobster in boiling salted water (enough water to completely cover tails).
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5
Return to a boil, reduce the heat and then simmer for 5-6 minutes .
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6
Carefully remove the lobster from shell.
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7
Cut in half, lengthwise.
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8
Place the lobster tails end to end inside the beef pocket.
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9
Combine 1 tbsp.
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10
butter and lemon juice.
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11
Pour over the lobster.
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12
Close the meat around the lobster and tie securely with string at 1 inch intervals.
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13
Place the meat on the oven rack in a shallow roasting pan.
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14
Bake for 45-50 minutes for rare meat.
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15
(Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast.
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16
Bake for 5 minutes more.
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17
In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
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18
Add the wine and garlic salt and heat through.
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19
To serve: Slice the meat and then spoon the sauce over it.
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20
Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.
