Lobster Stuffed Beef Wellington

Directions

1. Using kitchen scissors carefully cut through lobster shells remove meat and chop,in a medium skillet combine lobster ,cream,thyme and some pepper.Bring to a boil over medium heat cook till lobster is firm and opaque.Discard thyme ,stir in bread crumbs ,set aside to cool.Make a lengthwise slit down the center of the tenderloins ,open so that the meat lies flat,and place lobster mixture down the center,close tenderloins with string,sprinkle with salt and pepper.Place the tenderloins in a greased baking pan,fold endsunder ,bake uncovered at 475 degrees till browned..Cool and refrigerate until chilled.On a lightly floured surface cut lengthwise forming two rectangles,moisten a large rectangle with water,make sure it is 2 inches longer than the tenderloin,place over meat brush edges with water and with a sharp knife make slashes across the top of pastry.Brush with butter .Bake uncovered at 425 degrees for about 40 minutes ,that would be medium doneness.Transfer to serving platter ,let stand for 15 minutes before slicing..