Good Morning America Recipes

Roasted Veal Oscar with Sweet Main Lobster, Asparagus and Sauce Choron

Wolfgang Puck's Oscar Dinner

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

Try a very rich and fancy dish, Roasted Veal Oscar with Sweet Main Lobster, Asparagus and Sauce Choron. Wolfgang Puck will be serving this special dish to the stars but if you follow his recipe, you can serve it to your friends and family.


  • Veal
  • 6 oz. veal cutlet
  • 1 lobster
  • 4 oz. artichoke puree (recipe below)
  • 5 spears asparagus
  • 3 oz. choron sauce (recipe below)
  • Salt, to taste
  • Black pepper
  • Tarragon sprig
  • Artichoke Puree
  • 4 large artichokes
  • 2 cups milk
  • 2 cups heavy cream
  • Salt
  • Black pepper
  • Thyme
  • 2 tablespoons sweet butter
  • 1/2 cup mascapone
  • 1/4 cup goat cheese
  • Choron Sauce
  • 2 medium shallots, minced
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dry white wine
  • 1/2 cup white wine vinegar
  • 3 egg yolks
  • 4 tablespoon water
  • 1/2 teaspoon salt
  • 1/2 pound sweet butter (clarified)
  • 1 tablespoon tarragon, minced
  • 1 teaspoon tomato paste (or 1 tablespoon peeled, seeded, and finely chopped tomato)
  • Cooking Directions


    Season the veal with the salt and pepper and sear in a sauté pan over high heat.

    Transfer to 350 degrees F oven and cook until medium rare (5 to 6 minutes). Remove from oven and keep warm.

    Steam the lobster for 5 to 7 minutes, remove from water and let rest for 4 minutes.

    Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.

    Steam the cleaned asparagus until slightly underdone.

    Place a 4 oz. scoop of the artichoke puree in the center of the plate. On each of the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the two items.

    Drizzle the choron sauce on top of the lobster and around the plate.

    Garnish with the tarragon sprig

    Artichoke Puree

    Cut the artichoke into medium size pieces and place in a pot.

    Cover the artichokes with milk and cream

    Bring to a boil and reduce to a low simmer.

    Cook the artichokes until very tender.

    Strain the artichokes (reserving the liquid)

    Transfer to a food processor.

    Add a little of the reserved cream if needed.

    Add the mascapone and goat cheese and blend for 10 more second or until well mixed together.

    Season with salt and pepper if needed.

    Transfer to a container and keep warm.


    In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoon liquid remains.

    In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy.

    Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated.

    Whisk in the tarragon. Correct seasoning to taste.

    Whisk the chopped tomato or tomato paste into the sauce.

    Recipe courtesy of Wolfgang Puck © 2001

    Recipe Summary

    Main Ingredients: veal, lobster, asparagus, artichokes

    Course: Dinner, Main Course

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