Roasted Veal Oscar With Sweet Main Lobster, Asparagus

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Wolfgang Puck


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This is a very impressive holiday dish!
Wolfgang Puck   •  4 Dec   •  Report
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6 ounces veal cutlet

1 1-pound lobster

4 ounces artichoke puree

5 spears asparagus

3 ounces choron sauce


black pepper

tarragon sprig

4 large artichokes

2 cups milk

2 cups heavy cream

salt and black pepper


2 tablespoons sweet butter

1/2 cup mascapone

1/4 cup goat cheese

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 tablespoons water

1/2 teaspoon salt

1/2 pound sweet butter clarified

1 tablespoon tarragon minced

1 teaspoon tomato paste or 1 tablespoon peeled, seeded, and finely chopped tomato

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