Cut beef tenderloin lengthwise to within 1/2" of bottom of butterfly. Place frozen lobster tails in boiling salted water. Return to boiling, reduce heat. Simmer 5 to 6 minutes. Carefully remove lobster from shells. Cut in half lengthwise. Place lobster, end to end, inside beef. Combine the 1 tablespoon melted butter or margarine and lemon juice. Drizzle on lobster. Close meat around lobster, tie roast securely with string at intervals of 1 inch. Place on rack in shallow roasting pan. Roast in 425°F for 45 to 50 minutes for rare doneness. Lay bacon slices on top, roast 5 minutes more. Meanwhile, in saucepan, cook green onions in the remaining butter over very low heat till tender. Add wine and garlic salt. To serve, slice roast, spoon on wine sauce. Garnish platter with fluted whole mushrooms and watercress if desired. Yield: 8 servings Typed in MMformat by cjhartlin@msn. Com