May 10, 2012

Mother’s Day is right around the corner and have we got a kicked-up twist on traditional surf-in-turf that’s sure to please that special woman in your life – a lobster stuffed veal chop!

To learn more about veal chops, be sure to check out our recent episode of “Making the Cut” here.  We’ve also turned to Cal Dennison, Winemaker for Redwood Creek, for the perfect wine pairing with this dish.

lamb shanks with lobster




2 bone-in veal chops, approximately 2 inches thick

Meat of one medium lobster, cooked and roughly chopped (approx. 1 cup meat)

1 tbsp olive oil

2 tsp sweet paprika

2 tsp Kosher salt

1 tsp ground black pepper

Lemon-butter sauce (recipe follows)


Preheat grill to medium-high.  Using a paring knife, make a small incision in the side of each chop opposite the bone side.  Insert the knife in to the interior of the chop and make a pocket.  Gently insert one half of the lobster meat in to each chop.

Rub the exterior of the chop with olive oil, paprika, salt and pepper.  If using Frenched chops, wrap the bone with foil to prevent burning.

Place chops on the grill and cook for approximately 4 minutes, rotate ¼ turn and cook and additional 4 minutes.  Flip and repeat.

Remove, vent loosely with foil and allow the chop to rest approximately 5 minutes before topping with lemon-butter sauce and serving.


lamb shanks on grill

Lemon-Butter Sauce

1 tbsp minced shallot

Juice of ½ lemon

½ cup dry white wine

1 tsp salt

½ tsp white pepper

4 tbsp unsalted butter

1 tbsp chopped parsley


Melt butter over medium heat, add shallots, wine and lemon juice and allow to simmer for approximately 20 minutes.

-          Clint Cantwell, Grilling.com Editor

Related Topics: Cal Dennison | Edit | Mother's Day | Redwood Creek | Veal | Veal Chop

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