Chandler's Crispy Veal Sweet Breads and Butter Poached Lobster

SOUTH DEERFIELD, Mass. (Mass Appeal) - Official Mass Appeal Chef Greg Monette from Chandler's Restaurant in South Deerfield showed us how to make a delicious fish dish!

Crispy Veal Sweet Breads and Butter Poached Lobster

Crispy Veal Sweet Breads

• 8 oz. veal sweet breads
• 1 Carrot
• 1 Stalk Celery
• ½ an onion
• 1 Bay Leaf
• 1 T. peppercorns
• 1 T. Salt
• 1 cup buttermilk
• 1 cup breadcrumbs
• Canola Oil for frying 350 degrees

Directions:

1. In a large bowl or pot, soak the sweetbreads in cold water for 2 hours in order to clean them.
2. Once the sweetbreads are clean place them in a medium pot with the remaining ingredients listed above and poach them for 20 to 25 minutes over medium-high heat.
3. Remove the sweetbreads from the pot and press them between 2 pans with weight on top. Place the sweetbreads in the refrigerator and chill completely.
4. Save liquid for potatoes (below) at a slow simmer.
5. After the sweetbreads are chilled cut them into 1/2-inch slices.
6. Season the sweetbreads with salt, and pepper, to taste and place in buttermilk, set aside.

Butter Poached Lobster

• 1 ¼ pound Lobster
• 2 gallons boiling water
• ½ pound butter, cut into 1 inch cubes
• 2 T. water

Directions:

1. Boil 2 T. water in small saucepan, stir in butter and melt over low-medium heat until it reaches 160 degrees and then some. Hold at above this temperature, do not go above 190.
2. Cook lobster in boiling water for about 3 minutes just enough to loosen meat from shell. It will be mostly raw inside. Remove lobster meat and set aside.
3. 1 Pound leeks, cleaned and sliced lengthwise, 4 inch thin strips
4. 1 pound potatotes, peeled and sliced ½ inch thick circles
5. Cook Potatoes in reserved sweetbread poaching liquid until just tender.

Toppings:
1 T. Tarragon & Parsley
1 Lemon

Finish the dish:

1. Poach lobster tail and claws in clarified butter approximately 5-6 minutes
2. Coat Veal in breadcrumbs and fry in oil until crispy on both sides about 3-4 minutes, remember they're already fully cooked.
3. Remove from pan and immediately toss leeks into same pan and lightly saute.
4. Place potato slices on plate and top with lightly sautéed leeks followed by sweetbreads and lobster.
5. Garnish with tarragon, parsley, a quick squeeze of the lemon and a drizzle of the butter from the lobster.
   
    

About Chandler's Restaurant:

From traditional New England lunch fare to romantic candlelight dinners, experience extraordinary dining at Chandler's. This award-winning restaurant at Yankee Candle Village features a menu that changes regularly and one of the region's best wine cellars.
 

Chandler's Restaurant
25 Greenfield Road
South Deerfield, MA 01373

It's a short drive, just take exit 24 off I-91 North.

To make a reservation call (413) 665 - 1277 today!