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