Big time fancy assed recipe.

[Bert Rodgers]

Never tell your doc.

Black Sea Bass and Lobster Poached In Butter and Pinot Grigio.
Served with Rissoto and Aspargras.

This is a 100% guarenteed "Happy Ending" after dinner (when the Pinot
is gone) meal

You need 2 perfectly trimmed fresh caught seabass filets (Skinned)
1 2# or 2 1# lobster. (I know, but a Happy Ending can be expensive)
2 sticks of butter (I told you not to tell the doc)
1 Bottle of very nice Pinot Grigio or comprable dry Italian white wine.
1 Shallot
1 cup Arborio Rice
1 bunch aspargras
1/2 onion
2 stalks celery
salt and fresh ground pepper.
1/2 cup heavy cream
1/2 cup freshly grated asagio cheese.(High quality Parmisian is OK)


Step 1: Remove lobster meat from lobster and start a lobster stock.
Filla 3 qt sauce pan 2/3 with water and add the onion and celary (chopped)
add a tspoon of salt and bring to a boil. When it boils put the lobtser in
for 30 sec. and remove. Now pull off the tail and claws and put the body
and legs back in the boiling water and turn heat down to simmer.
Simmer for about 40 min and remove from heat and strain.

Now remove the uncooked meat from the lobster tail and shells.
Cut the tail meat into meddalions and refrigerate for now.

If you haven't cooked risotto before it's different than other rice
and needs constant attention so you have to do it ahead of the fish
and cover it to keep it warm.

In a small sauce pan cover 1 cup of arborio rice with 1 cup of the lobster
stock and bring to a boil while genlty stirring, as the rice absorbs the stock
add more a cup at a time until 3 cups have been absorbed and rice is
al dente, finish it by stiring in the cream and then the grated cheese and
romove from heat and cover, . The proccess takes 20 min.

To properly "Butter poach" you need either an instant read meat thermometer
or a candy/frying termometer. The poaching liquid must NOT exceed 120
degrees or it will break. 110 is sufficient heat to cook the delicate fish and lobster so you have to watch to maintain the balence between 110 and
120.

Now the good stuff. 1st slice the butter into 1/2 inch squares and keep
chilled.


Finley chop 1/2 shallot and saute in a small frying pan wit a small amt of the butter amount of the butter until trancelucent. Add 1/2 cup of the Pinot Grigio and 1/2 cup of lobster stock and bring to a boil. Remove from heat and whip in the butter.

At this point I turn on a different burnner to low and put the buuter mixer on and heat till I get 110 degrees,then I add the fillets and lobster meat.
Bring it back up to 110 and don't allow it to exceed 120. Cook about 7 min.

I forgot to mention you should have cooked the Asparagras seperately,
when I am ready to serve I cut the aspargras in 2 inch spears diagonally,

Use a little remacan or bowl to mold the Rissoto in the center of the plate
arrange the fish and lobster around the rice and the asparagras around
the outside of the plate, spoon a little of the butter sauce on all of it
and serve with the chilled Pinot and finish up with your Happy Ending.

Enjoy

Bert

[WAHOONBOX]

GEEZUS BERT.....I DIDN'T KNOW YOU HAD YOUR OWN SHOW!!! THIS MAY VERY WELL BE MY NEXT "OUT OF THE DOGHOUSE DINNER"

THE ARBORIO RICE ...THATS DEFINITELY A NEW ONE FOR ME


THANKS FOR DINNER!!!!

[Proheat]

GEEZUS BERT.....I DIDN'T KNOW YOU HAD YOUR OWN SHOW!!! THIS MAY VERY WELL BE MY NEXT "OUT OF THE DOGHOUSE DINNER"

THE ARBORIO RICE ...THATS DEFINITELY A NEW ONE FOR ME


THANKS FOR DINNER!!!!

Marty- are you in the house?

Bert- I'll have the Mrs. try this sometime!

Sound good!

[Glenn W]

Bert, this sounds awesome. May even be good as a premptive strike towards future doghouse days.
Marty, Arborio rice is awesome but alot different than our regular rice. It's very creamy-- like Charlston Cheese grits-- and really soaks up the flavor of the stock-- if you've ever had Pailla, it is made with arborio type rice, it is a great compliment to most any seafood dish.
Thanks Bert.

[Bert Rodgers]

Also this is a great way to do grouper.

Bert

[carom]

Bert, u da man!

Box, u da man with vision!!!!

[seabass]

Sounds like it would be great with tog as well ! Good job !

[Glenn W]

I've got a 4 lb bug on order at the mkt., don't have any Sea Bass or decent Grouper available--- I hope Orange Rouphy will work ok. No other Changes planned--- will let you know
Oh, one minor change--- she ain't crazy about Pinot Gregio, so will substitute that with Fess Parker chardonay
Thank's Bert