Pan sauteed veal topped with white truffle butter poached lobster with wild mushroom tasso sauce rec

Ingredients

• Mashed Sweet Potatoes
• 4 large sweet potatoes, roasted
• 1/4 cup butter
• 1/3 cup light brown sugar
• 1/2 teaspoon finely chopped fresh rosemary
• salt and pepper to taste
• Truffle-Poached Lobster Tails
• 4 (8 ounce) lobster tails
• 4 pounds melted butter
• 1/4 cup truffle oil
• 1/2 cup white wine
• 3 cloves smashed garlic
• Veal
• 10 (3 ounce) veal cutlets (pounded thin)
• 1/2 cup seasoned flour
• 1 tablespoon butter
• 1/3 cup olive oil
• Wild Mushroom-Tasso Sauce
• 2 cups sliced wild mushrooms (oyster, shiitake, cremini)
• 1/2 cup julienned tasso ham
• 1/4 teaspoon chopped garlic
• 3/4 cup veal stock
• 2 tablespoons whole butter