Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs

Branzino alla Crema di Aragosta
Sea Bass Steak in Lobster Cream Sauce, (serves 2)
from La Dolce Vita in Carmel, California
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  
  • 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.

Back to Recipes Index | Restauranteur Home Page