Lobster-Stuffed Beef Wellington
You can never have too many main course recipes, so give Lobster-Stuffed Beef Wellington Head to the store and pick up salt, bread crumbs, thyme sprigs, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.
Using kitchen scissors, cut through lobster shells; carefully remove lobster and chop. In a small skillet, combine the lobster, cream, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil over medium heat; cook 3-5 minutes or until lobster is firm and opaque. Discard thyme sprigs. Stir in bread crumbs; set aside to cool.
Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat.
Place lobster mixture down the center. Close tenderloin; tie several times with kitchen string.
Sprinkle with remaining salt and pepper.
Place the tenderloin in a greased 15-in. x 10-in. x 1-in. baking pan; fold ends under tenderloin.
Bake, uncovered, at 475° for 20-25 minutes or until browned. Cool to room temperature; refrigerate until chilled.
On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles.
Cut smaller rectangle into a 6-in. x 3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal.
Roll out 2 in. longer than the tenderloin on each side.
Transfer to an ungreased baking sheet.
Remove and discard kitchen string from tenderloin; place onto the pastry.
Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer than the tenderloin; place over the meat.
Brush pastry edges with water; fold edges under meat. With a sharp knife, make four slashes across top of pastry.
Bake, uncovered, at 425° for 40 minutes (meat will be cooked to medium doneness); cover loosely with foil to prevent overbrowning if necessary.
Transfer to a serving platter.
Let stand for 15 minutes before slicing.
Recommended wine: Chablis, Chardonnay
Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Julien Brocard Chablis Boissonneuse with a 4 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.
Julien Brocard Chablis Boissonneuse