ROASTED VEAL OSCAR WITH SWEET MAIN LOBSTER, ASPARAGUS
Ingredients
- 6 6 6ounces OUNCE_USVolumeveal cutlet
- 1 1 11-pound lobster
- 4 4 4ounces OUNCE_USVolumeartichoke puree
- 5 5 5spears asparagus
- 3 3 3ounces OUNCE_USVolumechoron sauce
- salt
- black pepper
- tarragon sprig
Artichoke Puree (for recipe):
- 4 4 4large artichokes
- 2 2 2cups CUP_USVolumemilk
- 2 2 2cups CUP_USVolumeheavy cream
- salt and black pepper
- thyme
- 2 2 2tablespoons TABLESPOON_USVolumesweet butter
- 1/2 0.5 0.5cup CUP_USVolumemascapone
- 1/4 0.25 0.25cup CUP_USVolumegoat cheese
Choron Sauce (for recipe):
- 2 2 2medium shallots, minced
- 1/4 0.25 0.25teaspoon TEASPOON_USVolumefreshly ground pepper
- 1/2 0.5 0.5cup CUP_USVolumedry white wine
- 1/2 0.5 0.5cup CUP_USVolumewhite wine vinegar
- 3 3 3egg yolks
- 4 4 4tablespoons TABLESPOON_USVolumewater
- 1/2 0.5 0.5teaspoon TEASPOON_USVolumesalt
- 1/2 0.5 0.5pound POUNDWeightsweet butter clarified
- 1 1 1tablespoon TABLESPOON_USVolumetarragon minced
- 1 1 1teaspoon TEASPOON_USVolumetomato paste or 1 tablespoon peeled, seeded, and finely chopped tomato
Instructions
- Season the veal with the salt and pepper and sear in a sauté pan over high heat.
- Transfer to 350 degrees F oven and cook until medium rare (5 to 6 minutes). Remove from oven and keep warm.
- Steam the lobster for 5 to 7 minutes, remove from water and let rest for 4 minutes.
- Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
- Steam the cleaned asparagus until slightly underdone.
- 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.
- Drizzle the choron sauce on top of the lobster and around the plate.
- Garnish with the tarragon sprig.
- Artichoke Puree (for recipe): Cut the artichoke into medium size pieces and place in a pot.
- Cover the artichokes with milk and cream
- Bring to a boil and reduce to a low simmer.
- Cook the artichokes until very tender.
- Strain the artichokes (reserving the liquid)
- Transfer to a food processor.
- Add a little of the reserved cream if needed.
- Add the mascapone and goat cheese and blend for 10 more second or until well mixed together.
- Season with salt and pepper if needed.
- Transfer to a container and keep warm.
- Choron Sauce (for recipe): See recipe variation method under Béarnaise Sauce.
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.