Veal Porterhouse, Lobster Mac & Cheese

We're making 22 oz. veal porterhouse with a shallot & portabella confit served with a side dish of lobster mac & cheese.

22 oz. Veal Porterhouse Ingredients:

8 oz. of shallots
2 large Portobello mushrooms
Salt and pepper, to taste
2 tablespoons of vegetable oil
1/2 teaspoon of chopped garlic
2 cups of Chianti
4 fresh figs

Lobster Mac & Cheese Ingredients:

One cup of Campanelle pasta (cooked)
1 cup of heavy cream
1 cup of yellow sharp cheddar cheese
6 oz. of lobster meat
1 tsp. of truffle oil
Salt and pepper
Green onion

Method:

22 oz. veal porterhouse:
Season the porterhouse with salt and pepper.
Sear for 5 minutes on each side until you get a golden brown crust then grill it on an open flame for six minutes each side.
Finish the steak in a 350 degree oven for about 8 minutes.

To prepare confit:
Heat vegetable oil in a large skillet until hot but not smoking.
Add garlic, shallots and Portabello mushrooms.
Sauté these items for 5 minutes then add figs, salt, pepper and wine and let it reduce until ready.
Slice the steak and serve the confit over it.

Lobster mac & Cheese:
In medium size skillet bring the cream to a boil then add cheese, oil and lobster meat, if raw.
Cook it for 5 minutes then add pasta.
Garnish with green onion.