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| TANGERINE GLAZED LOBSTER AND VEAL TENDERLOIN |
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| Ingredients |
Lobster
Veal
Potatoes
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| To Finish Cooking |
| Combine 2 oz tangerine puree with 2 oz melted butter
Blanch 3 stalks of asparagus |
| Method |
| Blanch lobster 5 minutes in boiling water, cool and remove
meat from shell – reserve.
Cut veal to 4 oz slices.
Cut potatoes to desired shape, season and brown in duck fat
or butter – place in oven. |
| To Plate |
| Season and sear veal to desired temperature.
Bring tangerine butter to slight simmer.
Add lobster to butter and finish cooking.
Place potatoes on plate.
Veal on top of potato.
Place lobster over veal – spoon a little tangerine butter over top.
Arrange asparagus around and finish with 1 ounce demi glaze.
Dress mache and tomatoes with sherry vinaigrette season and
arrange on top of dish. |
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