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.
6 oz. veal cutlet
1 1# lobster
4 oz. artichoke puree
5 spears asparagus
3 oz. choron sauce
Artichoke Puree (for recipe):
4 large artichokes
2 cups milk
2 cups heavy cream
2 tablespoons of sweet butter
1/2 cup of mascapone
1/4 cup of 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 of water
1/2 teaspoon of salt
1/2 pound of sweet butter clarified
1 tablespoon of tarragon minced
1 teaspoon of tomato paste or 1 tablespoon peeled, seeded, and finely chopped tomato
Season the veal with the salt and pepper and sear in a sauté pan over high heat.
Transfer to 350° 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.
Sauce Choron (for recipe)
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 into the sauce béarnaise. Correct seasoning to taste.