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1
For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot.
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2
Cover the artichokes with milk and cream.
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3
Bring to a boil and reduce to a low simmer.
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4
Cook the artichokes until very tender.
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5
Strain the artichokes (reserving the liquid).
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6
Transfer to a food processor.
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7
Add a little of the reserved cream if needed.
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8
Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together.
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9
Season with salt and pepper if needed.
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10
Stir in the butter.
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11
Transfer to a container and keep warm.
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12
For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar.
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13
Reduce over medium heat until 2 tablespoons of liquid remains.
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14
In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture.
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15
Whip over hot, but not boiling, water until thick and creamy.
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16
Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify.
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17
In a slow stream, whisk in the remaining butter until it is completely incorporated.
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18
Whisk in the tarragon.
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19
Correct seasoning to taste.
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20
Whisk the chopped tomato or tomato paste into the sauce biarnaise.
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21
Correct seasoning, to taste.
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22
Keep warm until needed.
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23
Preparation time: 25 minutes Yield: 1 1/2 to 2 cups
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24
For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat.
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25
Transfer to a preheated 350 degree F. oven and cook until medium rare (5 to 6 minutes).
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26
Remove from oven and keep warm.
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27
Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes.
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28
Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
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29
Steam the cleaned asparagus until slightly underdone.
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30
Place a 4 ounce scoop of the artichoke puree in the center of each of 4 plates.
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31
On the puree place the veal and lobster so that they cover the puree.
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32
Place the warm asparagus on top of the 2 items.
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33
Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate.
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34
Garnish with the tarragon sprig.
