Lobster-Stuffed Tenderloin

3-4 lbs tenderloin beef
2 frozen lobster tails (4 oz each)
1 tablespoon butter, melted
6 slices bacon, partially cooked
1/2 cup sliced green onions
1/2 cup butter
1/2 cup dry white wine (I use white vermouth)
1/8 teaspoon garlic salt
1 tablespoon lemon juice

Preheat the oven to 425 degrees.
Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.
This should form a pocket big enough to accommodate the two lobster tails.
Place the lobster in boiling salted water (enough water to completely cover tails).
Return to a boil, reduce the heat and then simmer for 5-6 minutes .
Carefully remove the lobster from shell.
Cut in half, lengthwise.
Place the lobster tails end to end inside the beef pocket.
Combine 1 tbsp.
butter and lemon juice.
Pour over the lobster.
Close the meat around the lobster and tie securely with string at 1 inch intervals.
Place the meat on the oven rack in a shallow roasting pan.
Bake for 45-50 minutes for rare meat.
(Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast.
Bake for 5 minutes more.
In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
Add the wine and garlic salt and heat through.
To serve: Slice the meat and then spoon the sauce over it.
Garnish with fresh mushrooms, cherry tomatoes and parsley