"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Tenderloin stuffed with lobster, by Diana Thomas, is from The Thomas Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Sauce: 1/2 c scallions 1/2 c butter 1/2 c dry white wine 2 cloves garlic-diced
Boil lobster tails-remove from shell. Cut pocket in tenderloin. Put in tails. Drizzle melted butter and lemon juice over tails. Tie tenderloin back together. (about every inch or so) Bake 400º for 40 min. Remove from oven and put partially cooked bacon over tenderloin. Bake 5 more min.
Sauce: Saute onions and garlic in butter. Add wine. Serve over tenderloin.
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