Roasted Veal Oscar With Sweet Main Lobster And Asparagus

Recipe Ingredients

6 oz	170g	Veal cutlet
1		Lobster - (abt 1 lb)
4 oz	113g	Artichoke Puree - (see below)
5		Asparagus spears
3 oz	85g	Choron Sauce - (see below)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tarragon sprig - for garnish
		Artichoke Puree
4		Artichokes (large)
2 cups	474ml	Milk
2 cups	474ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Thyme - to taste
2 tablespoons	30ml	Sweet butter
1/2 cup	118ml	Mascapone
1/4 cup	36g / 1.3oz	Goat cheese
		Choron Sauce
2		Shallots - minced (medium)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	White wine vinegar
3		Egg yolks
4 tablespoons	60ml	Water
1/2 teaspoon	2.5ml	Salt
1/2 lb	227g / 8oz	Sweet butter - clarified
1 tablespoon	15ml	Tarragon minced
1 teaspoon	5ml	Tomato paste
		= (or 1 tbspn finely-chopped peeled
		Seeded tomato)

Recipe Instructions

Season the veal with the salt and pepper and sear in a saute 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.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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