Sea Bass Over Lobster Risotto

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    Sea Bass over Lobster Risotto  

    Serves: 1



    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