1 (4-5 lb.) whole fillet roast
1 Australian lobster tail (about 3/4 lb.)
6 asparagus spears, blanched
1/2 cube butter, sliced into pats
1/4 c. Dijon mustard
Salt
Pepper
Thyme
Parsley
G arlic
1 pkg. Knorr Bernaise sauce mix
1 c. half & half
1 shallot minced
1/2 tsp. tarragon leaves
Dash of Tabasco

Cut roast through center to within 1/2 inch of other side to make pocket. Open.

Put skewer through lobster and wrap in foil. Bake in 375 degree oven for 15-20 minutes. Cool. Cut in half lengthwise. Place lobster with thin ends overlapping in center, in pocket of roast. Place butter over lobster. Place asparagus over lobster, three on 1 end, three on the other. Close roast and tie with string 4 times. Cover seam with 4 inch wide strip of foil.

Place seam side down on rack in roasting pan. Spread mustard over top. Sprinkle with spices and herbs. Roast at 375 degrees for 40 minutes for rare or 45-50 minutes for medium. Slice in 1/2 inch thick slices.

Melt butter in pan. Saute shallots. Add mix and half & half. Stir until thick. Add tarragon and Tabasco. Spoon on bottom edge of roast.