Pan Sauteed Veal Topped with White Truffle Butter Poached Lobster with Wild Mushroom-Tasso Sauce

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Medallions of lobster tail poached in butter and truffle oil sit atop sauteed veal cutlets. Tasso ham adds a savory spiciness to a rich mushroom sauce.
Ready in: 1 hour 30 mins

Ingredients

Serves: 10

• Mashed Sweet Potatoes
• 4 large sweet potatoes, roasted
• 1/4 cup butter
• 1/3 cup light brown sugar
• 1/2 teaspoon finely chopped fresh rosemary
• salt and pepper to taste
• Truffle-Poached Lobster Tails
• 4 (8 ounce) lobster tails
• 4 pounds melted butter
• 1/4 cup truffle oil
• 1/2 cup white wine
• 3 cloves smashed garlic
• Veal
• 10 (3 ounce) veal cutlets (pounded thin)
• 1/2 cup seasoned flour
• 1 tablespoon butter
• 1/3 cup olive oil
• salt and pepper to taste
• Wild Mushroom-Tasso Sauce
• 2 cups sliced wild mushrooms (oyster, shiitake, cremini)
• 1/2 cup julienned tasso ham
• 1/4 teaspoon chopped garlic
• 3/4 cup veal stock
• 2 tablespoons whole butter
• salt and pepper to taste

Preparation method

Prep: 45 mins | Cook: 45 mins

1. For the mashed sweet potatoes: Bake sweet potatoes in oven on 350 degrees until done, mix all ingredients in a bowl and season with salt and pepper. Keep warm.
2. For the poached lobster tails: In a medium pot add butter, truffle oil, white wine and garlic on low. Add lobster tails and poach for about five minutes until cooked. Take lobster and slice.
3. For the veal cutlets: Season veal with salt and pepper. Dust lightly in seasoned flour and sauté in olive oil and butter about one to two minutes on each side. Remove from pan and keep warm.
4. For the mushroom sauce: Add mushrooms, Tasso and garlic to hot pan with drippings. Cook for about two minutes, glaze the pan with Marsala wine and veal stock. Reduce liquid by half and mount with the whole butter, and set aside for later use.
5. To serve: Place a scoop of the mashed potatoes onto one side of a dinner plate. Lay a veal cutlet against the mashed potatoes, and ladle with the tasso sauce. Garnish with a few slices of lobster.