2 lobsters, cooked
2 cups seafood casserole, **see Peter’s Bluenose Seafood Casserole
2 beef tenderloin
2 strips bacon
1 cheese baguette
2 tbsp garlic butter, or more if desired for dipping lobster
2 tbsp steak spice
10 spears aspargus
1 lemon, sliced
Season the beef and then wrap each beef tenderloin with a slice of bacon and secure with a toothpick. Preheat oven broiler and place the steaks on a wire rack on a cookie sheet. Broil till the bacon is cooked slightly crispy, turning the steak once. Broil for approximately 5 minutes each side for medium rare.
Slice baquette and melt the garlic butter. Cook the asaragus till el dente, still firm. In a pot with a small amount of water add the 2 lobsters and steam for a few minutes before the steak is done. Heat the seafood casserole and keep hot.
When steaks are done, place the lobsters on a plate with asparagus, and lemon juice and add the steak. Top with seafood casserole and drizzle the baquette with garlic butter.
Serve the Lobster Colorado hot, garnish with lemon slices. Pair with Ultimate Australian Merlot.