Roasted Veal Oscar With Sweet Maine Lobster, Asparagus And Sauce Choron

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4 large artichokes, leaves and choke removed

2 cups milk

2 cups heavy cream

1/2 cup mascarpone

1/4 cup goat cheese


Black pepper

2 tablespoons sweet butter

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 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

4 (6 ounce) veal cutlets

4 (1 pound) lobsters

16 ounces artichoke puree, recipe above

20 spears asparagus

12 ounces choron sauce, recipe above

4 tarragon sprigs

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