I think it may be Pseudocolus Fusiformis,stinky squid. Here is a link that might be useful: Pseudocolus Fusiformis,stinky squid

Oh it's been a while since I've posted here (not sure I'm a fan of the recent changes), but I am glad some things haven't changed. annpatt is still fighting the good fight, I see. She converted me. Besides, with 2 teens, we never have any bread, pastry, cereal, or any other wheat-based product around long enough to get stale or moldy. A box of saltines last a couple of hours.

This always works for a celebration dinner. ROASTED SURF 'N' TURF 2 lobster tails 1/2 tsp. salt 1/2 tsp. seafood seasoning 1 (3 lb.) whole beef tenderloin 1 Tbs. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/4 cup finely chopped shallots 1/4 cup finely chopped green onions (scallions) 1 clove garlic, finely minced 1/2 lb. Mushrooms, thinly sliced 1/2 cup butter 1/2 cup dry white wine 1 tsp. Worcestershire sauce (optional) or 1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional) Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside. Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcher's twine. Set aside. Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside. Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesn't go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare). While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin. Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated.

I tried it with won ton wrappers and was not successful. They were too thin and fragile. They broke up in the cooking water, IIRC. Next time I try this I will make fresh pasta and roll it out thicker than a wonton wrapper, maybe two or three times as thick. I'm talking about large ravioli here, not small ones. I used whole lobsters, picking out the meat and cooking up the shells to make a base for the sauce. At least half the flavor of a lobster is in the white fat which lines the shell and in the bits of meat which are too small to be picked out of the legs and other pockets and crevices. Cooking all the debris with water yields a flavorful stock with which to make the sauce. The sauce was successful. Jim