Roasted Veal Oscar with Sweet Main Lobster, Asparagus and Sauce Choron

March 23 -- Try a very rich and fancy dish, Roasted Veal Oscar with Sweet Main Lobster, Asparagus and Sauce Choron. Wolfgang Puck will be serving this special dish to the stars but if follow his recipe you can serve it to your friends and family.

Ingredients

6 oz. veal cutlet1 lobster4 oz. artichoke puree (recipe below)5 spears asparagus3 oz. choron sauce (recipe below)Salt to tasteBlack pepperTarragon sprig

Directions

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

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4 large artichokes2 cups milk2 cups heavy creamSaltBlack pepperThyme2 tablespoons of sweet butter1/2 cup of mascapone1/4 cup of goat cheese

Directions

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

2 medium shallots, minced1/4 teaspoon freshly ground pepper1/2 cup dry white wine1/2 cup white wine vinegar3 egg yolks4 tablespoon of water1/2 teaspoon of salt1/2 pound of sweet butter clarified1 tablespoon of tarragon minced1 teaspoon of tomato paste or 1 tablespoon peeled, seeded, and finely chopped tomato