For 1
8 oz of veal tenderloin
1 pre-cooked lobster 1 lb. cut in half and out of shell
1 tsp. chopped shallots
1 tbs. lobster oil
1 oz white wine
1/2 oz cognac
3 oz whipping cream
2 oz veal or chicken bouillon
1 tsp. chopped fresh tarragon

Method:

Season veal tenderloin with salt and fresh ground pepper. Preheat a non stick pan with ½ tsp. of lobster oil. 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. Add the chopped shallots and the remaining lobster shells with the veal. Roast for 5 minutes. Remove the veal, set aside. Place the pan over medium heat, deglaze with cognac. Add the white wine, reduce by half. Add the bouillon, reduce by half. Finish with the cream and reduce by half. Add the remaining lobster oil. Boil all and strain into a smaller sauce pot. Add the veal and lobster for one minute to warm up. Remove the lobster and veal. Place on a cutting board, slice the veal tenderloin and arrange on a plate. Add the lobster meat. Add the chopped tarragon to the sauce. With a hand mixer, mix the sauce for about 10 seconds to obtain a smooth texture. Season to taste. Spoon the sauce around the plate and garnish with fresh vegetables. Finish the plate with chervil.

If veal is not available you can make the same recipe with pork, chicken breast or turkey or any type of fish.