Lobster-Stuffed Veal Petite Tender with Goat Cheese and Quail Egg Ravioli

Recipe courtesy of Chef David Burke, davidburke & donatella, New York


Yield: 12


Lobster Filling
3/4 cup dry vermouth
4 each lemon slices
2 each bay leaves
1 1/2 pounds lobster tails
1 cup chopped leeks
3  tablespoon unsalted butter
1/4 cup dry vermouth
1 cup whipping cream
Salt and pepper, as needed

Goat Cheese and Quail Egg Ravioli
8 ounces goat cheese
4 ounces fresh baby spinach, chopped, cooked, well drained
2 teaspoons fresh thyme
Salt and pepper, as needed
Fresh pasta sheets, as needed
24 each Quail egg yolks
Egg for egg wash, as needed

Lobster Sauce
2 each lobster bodies and shells, 1 pound
2 tablespoons vegetable oil
2  cups chopped tomatoes
1  tablespoon tomato paste
1/2  cup Brandy
2 1/2 cup chopped leek
1 rib chopped celery
2 each fresh basil sprigs
2 each fresh thyme sprigs
1 teaspoon minced garlic
2 quarts veal stock
Salt and pepper, as needed

Herbed Potato Salad
1/4 cup sherry vinegar
1 teaspoon Dijon-style mustard
1 teaspoon Tabasco Green Pepper Sauce
Salt, as needed
1/4 cup extra-virgin olive oil
1 pound small red-skinned potatoes, julienne
1/2 cup rough chopped fresh Italian parsley
1/2 cup rough chopped fresh chives
1/4 cup rough chopped fresh chervil
3 tablespoons rough chopped fresh basil
2 tablespoons rough chopped fresh tarragon
12 each veal petite tenders
Salt and pepper, as needed
2 tablespoons olive oil
240 stems, enoki mushrooms, ends trimmed
36 each hearts of romaine (small center pieces)
3/4 cup sliced almonds, toasted


For Lobster Filling: Bring large pot of salted water to a boil. Add 1/2 cup vermouth, lemon slices, bay leaves and lobster tails. Cook 8 minutes; rinse and drain with cold water. Remove lobster meat from shells; chop meat. Set aside.

Sauté leeks in butter in sauté pan until tender. Deglaze with 1/4 cup vermouth. Add cream; reduce 2 to 3 minutes or until thick. Add lobster meat; season with salt and pepper. Cover and refrigerate until ready to use.

For Goat Cheese and Quail Egg Ravioli: Combine cheese, spinach, thyme, salt and pepper in medium bowl. Cover and refrigerate until ready to use.

Cut 24 (3-inch) rounds of pasta. Lay bottom pasta circles on flat surface; top each with 1-1/2 tsp cheese mixture. Make small indentation in cheese and fill with 1 quail egg yolk. Cover with top pasta circles, sealing pasta layers together with egg wash. Cover loosely with damp paper towel and plastic wrap. Refrigerate until ready to cook.

For Lobster Sauce:
Preheat large roasting pan in 450°F oven. Clean and chop lobster bodies and shells. Add 1 Tbsp oil, lobster bodies and shells to hot roasting pan. Roast 10 minutes or until lobster starts to caramelize, turning occasionally. Add tomato and deglaze pan; continue roasting until tomatoes start to caramelize, stirring every 5 minutes. Add tomato paste; continue roasting 5 minutes or until caramelized. Remove pan from oven; deglaze with brandy. (Warning: Brandy may flame.)

Slowly sweat leek, celery, basil, thyme and garlic in remaining 1 Tbsp oil in stockpot. Add roasted lobster and cover with stock; bring to a simmer. Skim well; simmer no more than 30 minutes or stock will turn bitter. Strain stock; return to heat. Reduce about 45 minutes or until sauce is syrupy consistency. Season with salt and pepper. Cover; keep warm.

Herbed Potato Salad:
Combine vinegar, mustard, pepper sauce and salt in medium bowl; gradually whisk in oil until blended. Set aside.

Cook potatoes in boiling salted water 3 to 5 minutes or until tender. Drain; rinse lightly with cold water. Place in large bowl. Pour dressing over cooked potatoes; toss. Cover; set aside. Toss fresh herbs together. Set aside.

Per order:
Pound 1 veal petite tender flat to about 12 x 5 inches. Place lobster filling down center of veal. Roll up and tie with string in several places. Heat 1/2 tsp oil in sauté pan. Add veal; sear on all sides. Place on rack in large roasting pan. Roast in 400°F oven 10 to 15 minutes or until stuffing reaches 165°F. Let stand 5 to 10 minutes. Carve veal into 1/2-inch thick slices.

Heat 2 ravioli in boiling salted water 4 to 5 minutes or until al dente and filling is thoroughly heated. Drain.

Plate veal slices layered between 2 hot cooked raviolis. Drizzle 2 oz sauce over and around plate. Add 1/3 cup dressed potatoes and 1/2 oz (20 stems) mushrooms; place in mound in 3 hearts of romaine cups near veal slices. Garnish with 1-1/2 Tbsp mixed herbs and 1 Tbsp almonds.


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