Seabass in Lobster Sauce Recipe from former La Dolce Vita Restaurant in Carmel, California


Recipes from Our Restaurant Chefs

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.