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

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 tablespoon water

2 cups milk

4 (6-ounce) veal cutlets

4 (1-pound) lobsters

Salt and freshly ground black pepper

2 tablespoons sweet butter

4 tarragon sprigs

2 cups heavy cream

12 ounces choron sauce, recipe above

1/2 cup dry white wine

3 egg yolks

20 spears asparagus

1/2 cup white wine vinegar

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

1/2 cup mascarpone

4 large artichokes, leaves and chokes removed

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 medium shallots, minced

16 ounces artichoke puree, recipe above

1 tablespoon minced tarragon

1/2 pound sweet butter, clarified

1/4 cup goat cheese

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