Yields1 Serving

 8 oz veal tenderloin (If veal is not available you can make the same recipe with pork, chicken breast or turkey or any type of fish)
 1 lb pre-cooked lobster cut in half and out of shell
 1 tsp chopped shallots
 1 tbsp lobster oil
 1 oz white wine
 ½ oz cognac
 3 oz whipping cream
 2 oz veal or chicken bouillon
 1 tsp chopped fresh tarragon

1

Season veal tenderloin with salt and fresh ground pepper. Preheat a non stick pan with ½ tsp. of lobster oil.

2

Add the seasoned veal tenderloin and place in 400°F oven. Turn the veal after 5 minutes and keep in oven for 4-6 minutes.

3

Add the chopped shallots and the remaining lobster shells with the veal. Roast for 5 minutes.

4

Remove the veal, set aside. Place the pan over medium heat, deglaze with cognac.

5

Add the white wine, reduce by half.

6

Add the bouillon, reduce by half.

7

Finish with the cream and reduce by half. Add the remaining lobster oil.

8

Boil all and strain into a smaller saucepot. Add the veal and lobster for one minute to warm up.

9

Remove the lobster and veal.

10

Place on a cutting board, slice the veal tenderloin and arrange on a plate.

11

Add the lobster meat. Add the chopped tarragon to the sauce.

12

With a hand mixer, mix the sauce for about 10 seconds to obtain a smooth texture.

13

Season to taste. Spoon the sauce around the plate and garnish with fresh vegetables. Finish the plate with chervil.

Ingredients

 8 oz veal tenderloin (If veal is not available you can make the same recipe with pork, chicken breast or turkey or any type of fish)
 1 lb pre-cooked lobster cut in half and out of shell
 1 tsp chopped shallots
 1 tbsp lobster oil
 1 oz white wine
 ½ oz cognac
 3 oz whipping cream
 2 oz veal or chicken bouillon
 1 tsp chopped fresh tarragon

Directions

1

Season veal tenderloin with salt and fresh ground pepper. Preheat a non stick pan with ½ tsp. of lobster oil.

2

Add the seasoned veal tenderloin and place in 400°F oven. Turn the veal after 5 minutes and keep in oven for 4-6 minutes.

3

Add the chopped shallots and the remaining lobster shells with the veal. Roast for 5 minutes.

4

Remove the veal, set aside. Place the pan over medium heat, deglaze with cognac.

5

Add the white wine, reduce by half.

6

Add the bouillon, reduce by half.

7

Finish with the cream and reduce by half. Add the remaining lobster oil.

8

Boil all and strain into a smaller saucepot. Add the veal and lobster for one minute to warm up.

9

Remove the lobster and veal.

10

Place on a cutting board, slice the veal tenderloin and arrange on a plate.

11

Add the lobster meat. Add the chopped tarragon to the sauce.

12

With a hand mixer, mix the sauce for about 10 seconds to obtain a smooth texture.

13

Season to taste. Spoon the sauce around the plate and garnish with fresh vegetables. Finish the plate with chervil.

Veal Tendorloin and Nova Scotia Lobster