| Ingredients: |
| 1 med. shallot, finely chopped |
4 oz. extra virgin olive oil |
| 1/4 cup fish stock |
1/2 cup manufactured cream |
| 1 T. butter |
1 tsp. lobster base |
| 2 4-oz. sea bass steaks |
2 4-oz. lobster tails |
| 8 asparagus spears |
Salt and pepper to taste |
| Small bunch Italian parsley, chopped |
|
| Preparation: |
- In a medium skillet, saute shallot, sea bass, and lobster tail in
olive oil until golden. Discard excess oil.
- Add fish stock, cream and lobster base.
- Season very lightly with salt. Pepper to taste.
- Reduce over medium heat until sauce is a nice creamy consistency.
- In small skillet, boil asparagus until tender. Drain and
saute in butter briefly. Add salt & pepper to taste.
- When ready, cover bottom of plate with half of cream sauce.
- Place sea bass on middle of plate.
- Place lobster tail on top of sea bass.
- Pour remaining sauce on top.
- Place asparagus on perimeter of plate.
- Sprinkle all over with parsley.
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