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Roasted Veal Oscar with Sweet Main Lobster, Asparagus

Ingredients
Serves:
6 ounce s
veal cutlet
1
1-pound lobster
4 ounce s
artichoke puree
5
spears asparagus
3 ounce s
choron sauce
salt
Black Pepper
tarragon sprig
Artichoke Puree (for recipe):
4
large artichokes
2 cup s
milk
2 cup s
heavy cream
salt and black pepper
thyme
2 tablespoon s
sweet butter
1/2 cup
mascapone
1/4 cup
goat cheese
Choron Sauce (for recipe):
2
medium shallots, minced
1/4 teaspoon
freshly ground pepper
1/2 cup
dry white wine
1/2 cup
white wine vinegar
3
egg yolks
4 tablespoon s
water
1/2 teaspoon
salt
1/2 pound
sweet butter clarified
1 tablespoon
tarragon minced
1 teaspoon
tomato paste or 1 tablespoon peeled, seeded, and finely chopped tomato
  1. Season the veal with the salt and pepper and sear in a sauté pan over high heat. 
  2. Transfer to 350 degrees F oven and cook until medium rare (5 to 6 minutes). Remove from oven and keep warm. 
  3. Steam the lobster for 5 to 7 minutes, remove from water and let rest for 4 minutes. 
  4. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve. 
  5. Steam the cleaned asparagus until slightly underdone. 
  6. Place a 4 oz. scoop of the artichoke puree in the center of the plate. On each of the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the two items. 
  7. Drizzle the choron sauce on top of the lobster and around the plate. 
  8. Garnish with the tarragon sprig. 

Artichoke Puree (for recipe):

  1. Cut the artichoke into medium size pieces and place in a pot. 
  2. Cover the artichokes with milk and cream. 
  3. Bring to a boil and reduce to a low simmer. 
  4. Cook the artichokes until very tender. 
  5. Strain the artichokes (reserving the liquid). 
  6. Transfer to a food processor. 
  7. Add a little of the reserved cream if needed. 
  8. Add the mascapone and goat cheese and blend for 10 more second or until well mixed together. 
  9. Season with salt and pepper if needed. 
  10. Transfer to a container and keep warm. 

Choron Sauce (for recipe):

  1. See recipe variation method under Béarnaise Sauce.
RATING:
fivestar: 
Average: 5 (1 vote)

About this Recipe

This wonderful dish represents how important this day is for us at Spago. We wanted to combine two great dishes into one. The lobster and veal share a wonderful artichoke puree and the classic choron sauce complement both dishes. You will feel like an Oscar winner after eating this blockbuster of a dish.

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