Sea Bass Over Lobster Risotto
Updated 12:42 PM CST, Wed, Sep 2, 2009
Sea Bass over Lobster Risotto
Serves: 1
Ingredients:
8 oz. sea bass filet
2 oz. cooked lobster claw & knuckle meat
1 Tsp of chopped fresh garlic
1 Tsp of chopped shallots
3 Tsp of extra virgin olive oil
1 Tbsp of white wine
1 Cup of chicken stock
½ Cup of heavy Cream
1 oz. unsalted butter
3 oz. Arborio Rice
½ oz. Parmesan Cheese
Cooking Instructions:
Pre-heat the oven to 500 degrees
Start with 3 Tbsp. of extra virgin olive oil in a skillet at medium high heat for 2 minutes
Add the sea bass to sear the top, and turn
Place the sea bass in the pre-heated oven for 10 minutes
In a clean skillet put 3 Tbsp. of extra virgin olive oil, garlic, and shallots over medium heat for 2 minutes
Stir in the Arborio Rice, stirring often for 2 minutes
Add the lobster, white wine, chicken stock, and heavy cream, stir for 8 minutes
Stir in the butter and Parmesan Cheese with salt and pepper to tastePlace the risotto on the center of a warm plate and put the sea bass filet on top to finish
First Published: Jan 28, 2009 12:40 PM CST
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