Veal & Canadian Lobster Recipe
All natural free-range veal, truffle risotto, sautéed asparagus, creamy Madeira wine sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Seafood
Grains
Vegetables
Dairy
Liquids
Herbs & Spices
Method
Preparation of Veal and Lobster
- 1
Prepare the Veal
Season the veal chops with salt, black pepper, and fresh thyme. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the veal chops for about 4-5 minutes on each side until golden brown and cooked to your desired doneness. Remove from the skillet and let rest.
- 2
Cook the Lobster
In the same skillet, add the lobster tails (split in half) and cook for about 3-4 minutes on each side until they turn bright red and are fully cooked. Remove and set aside.
Preparation of Risotto
- 3
Sauté Aromatics
In a large saucepan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the shallots and garlic, sautéing for about 2-3 minutes until translucent.
- 4
Add Rice
Stir in the Arborio rice and cook for about 1-2 minutes until the rice is slightly toasted.
- 5
Add Broth Gradually
Begin adding the chicken broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This process should take about 18-20 minutes until the rice is creamy and al dente.
- 6
Finish the Risotto
Stir in the remaining butter, Parmesan cheese, and heavy cream. Season with salt and pepper to taste. Keep warm.
Preparation of Asparagus
- 7
Sauté Asparagus
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper.
Preparation of Madeira Sauce
- 8
Make the Sauce
In the skillet used for the veal and lobster, add the Madeira wine. Bring to a simmer, scraping the bottom of the pan to deglaze. Allow the wine to reduce by half, then stir in a tablespoon of butter to create a glossy sauce.
Plating
- 9
Assemble the Dish
On each plate, create a bed of truffle risotto. Place the veal chop on top, followed by the lobster tail. Arrange sautéed asparagus on the side and drizzle with the creamy Madeira sauce.
