Roasted Veal Oscar With Sweet Main Lobster And Asparagus

By á-170456

Ingredients

• ARTICHOKE PUREE:
• 6 ounces veal cutlet
• 1 lobster - (abt 1 lb)
• 4 ounces Artichoke Puree (see below)
• 5 asparagus spears
• 3 ounces Choron Sauce (see below)
• Salt to taste
• Freshly-ground black pepper to taste
• Tarragon sprig for garnish
• 4 large artichokes
• 2 cups milk
• 2 cups heavy cream
• Salt to taste
• Freshly-ground black pepper to taste
• Thyme to taste
• 2 tablespoons sweet butter
• 1/2 cup mascapone
• 1/4 cup goat cheese
• ===CHORON SAUCE ===
• 2 medium shallots minced
• 1/4 teaspoon freshly-ground black pepper
• 1/2 cup dry white wine
• 1/2 cup white wine vinegar
• 3 egg yolks
• 4 tablespoons water
• 1/2 teaspoon salt
• 1/2 pound sweet butter clarified
• 1 tablespoon tarragon minced
• 1 teaspoon tomato paste (or 1 tbspn finely-chopped peeled seeded tomato)

Details

Servings 1

Preparation

Step 1

Season the veal with the salt and pepper and sear in a sauté pan over high heat.

Transfer to 350 degree 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 ounce scoop of the artichoke puree in the center of the plate. On 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.

For the Artichoke Puree: 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.

For the Choron Sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoon liquid remains.

In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy.

Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated.

Whisk in the tarragon. Whisk the chopped tomato or tomato paste. Correct seasoning to taste. Keep warm until needed. Serve with fish en croûte or grilled or roasted red meat.

This recipe yields 1 serving.