Bertolli

Charlotte Veal Recipe List

Blue Restaurant and Bar

206 North College Street, Charlotte (Uptown), NC 28202
704-927-2583

TANGERINE GLAZED LOBSTER AND VEAL TENDERLOIN

Ingredients

Lobster
Veal
Potatoes

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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