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Lobster-Stuffed Veal Tenderloin with Goat Cheese and Quail Egg Ravioli



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3/4 cup dry vermouth
4 ea. lemon slices
2 ea. bay leaves
1-1/2 lb. lobster tails
3-1/2 cups chopped leeks, divided
3 tbsp. unsalted butter
1/4 cup dry vermouth
1 cup whipping cream
salt and pepper, as needed
8 oz. goat cheese
4 oz. fresh baby spinach, chopped, cooked, well drained
2 tsp. fresh thyme
fresh pasta sheets, as needed
24 ea. quail egg yolks
egg, for egg wash, as needed
2 ea. lobster bodies and shells, about 1 lb.
2 tbsp. vegetable oil
2 cups chopped tomatoes
1 tbsp. tomato paste
1/2 cup brandy
1 celery rib, chopped
2 ea. fresh basil sprigs
2 ea. fresh thyme sprigs
1 tsp. minced garlic
2 qt. veal stock
1/4 cup sherry vinegar
1 tsp. Dijon-style mustard
1 tsp. Tabasco Green Pepper Sauce
1/4 cup + 2 tbsp. Extra-virgin olive oil, divided
1 lb. 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 tbsp. rough chopped fresh basil
2 tbsp. rough chopped fresh tarragon
6 lb. veal loin, short tenderloin (IMPS/NAMP 347)
240 stems of Enoki mushrooms, ends trimmed, about 6 oz.
36 ea. hearts of romaine (small center pieces)
3/4 cup sliced almonds, toasted


  1. 1
    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.
  2. 2
    Sauté 1 cup 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.
  3. 3
    For Goat Cheese and Quail Egg Ravioli: Combine cheese, spinach, thyme, salt and pepper in medium bowl. Cover and refrigerate until ready to use.
  4. 4
    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.
  5. 5
    For Lobster Sauce: Preheat large roasting pan in 450°F oven. Clean and chop lobster bodies and shells. Add 1 tbsp vegetable 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.)
  6. 6
    Slowly sweat 2-1/2 cups leek, celery rib, 2 ea. basil sprigs, 2 ea. thyme sprigs and garlic in remaining 1 Tbsp oil in stockpot. Add roasted lobster and cover with veal 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.
  7. 7
    For Herbed Potato Salad: Combine 1/4 cup vinegar, mustard, pepper sauce and salt in medium bowl; gradually whisk in 1/4 cup olive oil until blended. Set aside.
  8. 8
    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 such as parsley, chives, chervil, basil and tarragon. Set aside.
  9. 9
    Per order: Pound veal tenderloins flat to 1/4 to 1/8 inch thick. Place lobster filling evenly down center of tenderloins. 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.
  10. 10
    Heat 2 ravioli in boiling salted water 4 to 5 minutes or until al dente and filling is thoroughly heated. Drain.
  11. 11
    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.


Recipe adapted from davidburke & donatella, Chef David Burke

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cuisines European, North & South American
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