Ingredients

1 pound sweet potatoes
Clarified butter, as needed (see note)
Salt and pepper, to taste
1/2 pound aspiration, blanched and shocked in ice water
1 cup lobster meat, fresh or frozen
4 veal chops (10 ounces each), about 1-inch thick
1 cup Hollandaise Sauce (recipe follows)

Peel the sweet potatoes and cut them into thin matchstick-size pieces. In a frying pan over medium-high heat, saute the sweet potatoes in clarified butter. Season with salt and pepper. Keep warm.
In another frying pan over medium-high heat, saute the precooked aspiration and lobster meat in clarified butter. Season with salt and pepper. Keep warm.
Grill the veal chops, preferably over a real wood fire or on a gas grill, about 3 minutes on each side. Place equal amounts of the sweet potatoes in the centers of four dinner plates. Place a veal chop on top of the sweet potatoes. Garnish each plate with an equal amount of aspiration and lobster meat. Top each veal chop with hollandaise sauce. Makes 4 servings.
Note: To clarify butter, put it in a large glass measuring cup in a warm (225 F) oven and let it stand until it melts and the milky substance settles at the bottom. You can strain the clear liquid at the top into a container through damp cheesecloth; or just put the melted butter in the refrigerator to harden and then scrape off the milky residue.

Spicy Hollandaise Sauce

3 egg yolks
1 tablespoon lemon juice
1/4 pound butter, melted
2 tablespoons hot water
Dash of cayenne pepper
Hot pepper sauce, to taste
Salt, to taste

Directions

Use a double boiler or a metal bowl placed over hot, but not simmering, water. Put the egg yolks in the boiler top and beat with a wire whisk until smooth. Add the lemon juice and gradually whisk in the melted butter, pouring in a thin stream. Slowly stir in the hot water, cayenne pepper, hot pepper sauce and salt. Continue to mix for 1 minute. The sauce should be thickened. Serve immediately, or hold over warm water for an hour or two. Immediately refrigerate any leftover sauce. Makes 1 cup.