Veal Chops with Lobster and Artichoke Stuffing

I picked this one up while working in California at The LaQuinta Hotel and Golf Resort.  This dish does require a little more "mashing and bashing" as Jeanne would say, but it's so worth it.  A terrific meal for guests or that special occasion.  Definitely not a dish for those counting calories or worried about clogged arteries.  But, hey you only live once, so GO BIG!  Asparagus spears go especially well with the dish, but it's  It’s important not to over cook them.  They are always best served al danté, or "firm to the tooth".  Once cooked, toss with a small amount of soft butter, salt and pepper to taste.  Serve immediately.

Serves 4

4 Veal Chops, 1-1 ½” inch thick, frenched (remove all meat and sinew from the
bone)
​Extra Virgin Olive Oil
​Salt & Pepper, to taste

Stuffing
​1 Lobster tail, remove meat, discard shell, cut meat into large chunks, reserve in bowl in refrigerator
​1/4 Cup Olive Oil
​½ Cup Artichokes quarters
​¼ Cup Sun-dried Tomatoes, sliced thinly
​1 Tbsp Shallots, minced
​1 Tbsp Garlic, minced
​¼ Cup Cognac
​¼ Cup Heavy whipping cream
​½ Cup Arugula, thinly chopped
Squeeze of Fresh Lemon juice
​Salt & Pepper, to taste

Cognac Cream
​2 Tbsp Shallots, minced
​2 Tbsp Butter
​Pinch of Garlic, minced
​1 Cup Veal or Beef Stock (or if you can get it, Demi-Glace)
​1 Cup Heavy whipping cream
​4 oz Butter
​¼ Cup Cognac
​Salt & Pepper, to taste

Preheat oven to 400°F.

Make the Cognac Cream first;

In a medium sauce pan melt butter over medium high heat.  Add shallots and cook until translucent.  Add garlic and cook just until you can smell garlic.  Remove pot away from the heat and add cognac, return to heat.  Add Veal / Beef stock or Demi, increase heat to high and reduce by half volume.  Add cream and reduce again by half.  Be very careful at this stage, the sauce must be watched and whisked regularly.  Do not to let the sauce boil over, this will cause a huge flare up.  Reduce the mixture to a sauce consistency.  Remove from heat and finish by adding the butter and constantly whisking until all the butter is fully incorporated into the sauce.  Season sauce, to taste, with salt and pepper.  Reserve warm until serving with veal.


Veal

Rap each chops’s bone with aluminum foil to prevent charring.  Drizzle chops with olive oil and season with salt and pepper.  On a hot grill, mark each side, placing the chops at 10 o’clock for 1-2 minutes, then 2 o’clock for 1-2 minutes, in order to form diamond shapes.  Repeat on the other side.  Remove chops from the grill and place in oven, cook until medium or desired doneness. (Medium doneness - approx. 10 mins.)
Once done, remove from oven, remove foil and hold warm for 5 minutes before you serve them.

Stuffing

While veal is cooking make the stuffing.  Heat a large sauté pan over high heat.  Add olive oil, let it get hot.  Add shallots, cook until translucent, add garlic and cook one minute.  Add lobster meat and let cook another minute.  Add artichokes, and tomatoes continue to cook a few minutes.  Squeeze a little lemon juice over mixture.  Remove pan away from the fire and add cognac, return to heat.  Add cream and let mixture reduce slightly, add arugula and continue to cook until greens have wilted and lobster is cooked (just until flesh turns opaque).  Season the mixture with salt and pepper.  Remove from heat and reserve warm until served with the veal.

On warm platter serve the stuffing and arrange the chops on top.  Serve with Cognac cream and Enjoy!