This elegant dish takes the traditional stuffed tenderloin to a new level by using lobster as the filling. With a golden puff pastry crust and a savory lobster and cream mixture, this recipe is perfect for special occasions or a gourmet dinner at home.

PREP: 45 MIN. + CHILLING

BAKE: 40 MIN. + STANDING

MAKES: 14 SERVINGS

INGREDIENTS

• 3 lobster tails (8 to 10 ounces each)
• ½ cup heavy whipping cream
• 2 fresh thyme sprigs
• 1¼ teaspoons salt, divided
• 1⅛ teaspoons pepper, divided
• ⅔ cup dry bread crumbs
• 1 beef tenderloin roast (4 to 5 pounds)
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 egg white
• 3 tablespoons butter, melted

INSTRUCTIONS

1. Prepare the lobster filling:
   • Using kitchen scissors, cut through the lobster shells and carefully remove the lobster meat. Chop the lobster meat.
   • In a small skillet, combine the lobster meat, heavy whipping cream, thyme sprigs, ¼ teaspoon salt, and ⅛ teaspoon pepper.
   • Bring the mixture to a boil over medium heat, then cook for 3-5 minutes until the lobster is firm and opaque.
   • Discard the thyme sprigs and stir in the bread crumbs. Set aside to cool.
2. Prepare the stuffed tenderloin:
   • Make a lengthwise slit down the center of the beef tenderloin, stopping within ½ inch of the bottom, so that it can be opened flat.
   • Spread the lobster mixture evenly along the center of the tenderloin. Close the tenderloin and tie it several times with kitchen string.
   • Sprinkle the remaining salt and pepper over the tenderloin.
3. Bake the tenderloin:
   • Place the prepared tenderloin in a greased 15x10x1-inch baking pan, folding the ends under the tenderloin.
   • Bake the tenderloin, uncovered, at 475°F for 20-25 minutes or until browned.
   • Cool the tenderloin to room temperature, then refrigerate it until chilled.
4. Prepare the puff pastry:
   • On a lightly floured surface, unfold one sheet of puff pastry and cut it lengthwise along one fold line, creating two rectangles.
   • Cut a smaller rectangle (6×3 inches) from one of the larger rectangles. If desired, use the remaining piece for decorative purposes.
   • Moisten a 6-inch edge of the larger rectangle with water and attach the smaller rectangle along that edge, pressing lightly to seal.
   • Roll out the larger rectangle until it is 2 inches longer than the tenderloin on each side. Transfer it to an ungreased baking sheet and brush it with egg white.
5. Assemble and bake the tenderloin:
   • Remove and discard the kitchen string from the chilled tenderloin. Place the tenderloin onto the pastry.
   • Roll out the remaining puff pastry into a rectangle that is 8 inches wide and 5 inches longer than the tenderloin.
   • Place the rolled-out pastry over the meat and brush the pastry edges with water. Fold the edges under the meat.
   • Use a sharp knife to make four slashes across the top of the pastry, then brush the pastry with melted butter.
   • Bake the tenderloin, uncovered, at 425°F for 40 minutes (or until the meat reaches medium doneness). If necessary, cover loosely.

SERVING SUGGESTION:

• Serve this lobster-stuffed tenderloin as the centerpiece of a festive meal. Accompany it with roasted potatoes and a fresh salad for a complete and satisfying dining experience.