Lobster Tenderloin

Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked but not crispy. Set aside. (3 minutes)

Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until bright red and cooked through. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side, extracting the lobster meat. (15 minutes)

Slice a large pocket into the side of the tenderloin, being careful not to cut all the way through. (A butcher can do this for you, if preferred). Stuff the lobster tails into the pocket. Combine 1 tablespoon of melted butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals to secure the filling. Place the roast in a shallow roasting pan. (20 minutes)

Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. Use a meat thermometer to monitor the internal temperature of the roast. It should be at least 145 degrees F (70 degrees C) for rare. Lay partly-cooked bacon slices over the top of the roast, and continue baking until bacon is crisp and the roast reaches your desired doneness. (35+ minutes)

While the roast is baking, melt the remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine, and garlic salt. Cook until onion is tender and the sauce has slightly reduced. (10 minutes)

Once the roast is cooked to your liking, remove it from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Slice the roast, and arrange on a platter. Spoon the prepared sauce generously over the meat. Serve immediately and enjoy! (15 minutes)