Sea Bass Over Lobster Risotto

Wednesday, Sep 2, 2009  |  Updated 12:42 PM CDT
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Sea Bass Over Lobster Risotto


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

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