Surf and Turf" Pan Roasted “Filet Mignon" of Veal with a Maine Lobster “Pancake", Clam SheII Mushrooms and Sauce “Homardine"
By Chef Thomas Keller, The French Laundry, Yountville, CA

Wine Pairing:
Robert Mondavi Winery, Oakville District Cabernet Sauvignon 1997

Crepes Ingredients:
(Makes 14 to 18 crepes)
3 Eggs (whole)
1 1/4 cup Milk
1 1/2 oz Melted Butter or Beurre Monté
4 oz. All-Purpose Flour
1/2 tspn. Kosher Salt

1. Mix the eggs, butter and milk together. Sift in the flour and whisk thoroughly, (add the chives, if using) and salt. Heat a non-stick 6 inch sauté pan. Pour in enough batter to coat the bottom and cook until set. Flip the crepes and cook the other side for 4-5 seconds. Be sure not to brown the crepes.

2. Stack on top of one another until ready to stuff. Crapes can be made ahead of time and refrigerated or frozen.

“Lobster Farce" Ingredients:
Meat from 4 -(1 lb.) Lobster (cut into 1 inch pieces)
1/2 cup Mascarpone Cheese
2 tbls. Mince Fine Herbs (Parsley, Chervil, Tarragon, Chives)
2 tbls. Lobster Glace
1/2 tspn. Kosher Salt and White Pepper

Mix all ingredients together in mixing bowl, and season to taste. Reserve covered in refrigerator until ready to stuff in crepes.

"Sauce Homardine" Ingredients:
(Makes 2 cups of base)
12 oz. Lobster Carcasses (cut into small pieces, body only)
1 qt. Brown Veal Stock
1/2 qt. Water
3 cups Heavy Cream
2 oz. Coral Butter

1. Heat oil in a four quart sauce pan, add lobster carcasses and sauté for two minutes. Add veal stock and water, bring to a simmer and reduce by half. Always skim impurities from surface while reducing. Strain and press carcasses through a china cap, strain a second time through a fine sieve. Return to fire and continue to reduce until one-half cup remains. Add heavy cream and bring to a simmer. Simmer for ten minutes and then whisk in the coral butter. Be sure to continue the cooking process while whisking until the coral butter has completely cooked.

2. The sauce will become bright orange in color Place in a blender and adjust seasoning. Gently reduce base by 1/2 and strain. Add cream and reduce by 1/4. Whisk in coral butter, bring to a simmer and cook for 5 minutes. Place in blender for two minutes and season to taste.

"Coral Butter" Ingredients:
1 tbls. Lobster Coral (raw, green)
2 tbls. Butter (unsalted)

Place ingredients in a food processor and run until well incorporated. Wrap in parchment paper, and store in refrigerator or freezer until ready to use.

Links to more Thomas Keller Recipes:
Braised Stuffed Pig’s Head with Sauce Gribiche

Bittersweet Valrhona Chocolate Fondant with Sable Cookie

Broccolini Salad with Burrata Cheese - (new)

Buttermilk Biscuits - (new)

Buttermilk Fried Chicken - (new)

Creamy Maine Lobster Broth, Russet Potato and Lobster Coral Gnocchi

Foie Gras Infused Custard with White Wine Poached Anjou Pears

Iceberg Lettuce Slices with Blue Cheese Dressing, Oven-Roasted Tomatoes, Bacon, and Brioche Croutons - (new)

Leek Bread Pudding - (new)

Milk Poached Wild Turbot with "Foie Gras" and Sweet Onion "Cracklings" and Foie Gras Emulsion

Nantes Carrot Stew - (new)

Pig’s Feet with French Green Lentils

Pork and Beans

Sautéed Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy Shrimp Broth

Scallion Potato Cakes - (new)

“Surf and Turf" Pan Roasted “Filet Mignon" of Veal with a Maine Lobster “Pancake", Clam Shell Mushrooms and Sauce “Homardine"

Sweet Butter Braised Maine Lobster with Baby Arrow-leaf Spinach and a Saffron-Vanilla Sauce

Other Related Links:
Thomas Keller: Ad Hoc at Home

Bringing Home the Bacon

The Great Chefs Series

Chef Thomas Keller

Thomas Keller Joins The Culinary Institute of America Board of Trustees


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