Looking for something a little special to serve for a holiday get-together? This is it!
- 1- 8 oz lobster tail
- 1, 4-5 lb whole tenderloin, trimmed and ends removed
- cooking string
- seasoning salt
- Italian seasoning
- Olive oil
- 1 mid sized container of light cream
- 2 cloves garlic, pressed
- 1 C white wine
- 1/4 C butter
Preheat oven to broil and spray broiler pan with cooking spray. Partially remove tail from shell, place exposed area on outside of shell and sprinkle with seasoning salt. Broil for 3-5 minutes, just to sear the meat. Remove from oven and set aside to cool slightly. Lower heat to 375 degrees. Prepare a glass baking dish with olive oil and set aside. Slice a cavity, lengthwise, in the tenderloin, make sure not to cut all the way through. Remove lobster tail from shell and cut in half lengthwise. Place pieces of lobster into cavity of tenderloin and close with cooking string wrapped around meat. Rub outside of tenderloin with olive oil and Italian seasoning. Place in baking dish, open side up. Cover loosely with foil to prevent the lobster from drying. Bake for 25 – 30 minutes, or until meat is desired doneness. For sauce: Melt butter in medium sauce pan with garlic, add pepper to taste, if desired. Slowly add cream to butter, stirring constantly, add wine and continue to stir constantly until heated through. If sauce is too thin or begins to separate, remove about 1/4 cup and mix with 1 tablespoon corn starch and slowly add back into mixture, until desired thickness. To serve, slice tenderloin into about 1 inch thick medallions and pour sauce over each serving. Excellent served with a rice or pasta side dish. Serves about 6.