Ingredients:

  • 4 (6-ounce) sea bass fillets, skin-on preferred
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Lemon wedges, for serving (optional)
  • 1 cup Arborio rice (200g)
  • 4 cups seafood stock (1 liter), heated
  • 1 cup cooked lobster meat, chopped (about 150g)
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • ½ cup dry white wine (120ml)
  • 1 cup peas, fresh or frozen (150g)
  • 3 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese (50g)
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. In a large saucepan, melt 1 tablespoon of butter over medium heat.
  2. Add diced shallots and cook until translucent, about 2-3 minutes.
  3. Stir in minced garlic, cook for an additional minute until fragrant.
  4. Add Arborio rice and cook, stirring frequently, until rice is slightly translucent.
  5. Pour in the white wine, stirring until fully absorbed.
  6. Gradually add warm seafood stock, one ladle at a time, stirring frequently until each addition is absorbed.
  7. After 18-20 minutes, when rice is al dente, stir in chopped lobster meat, peas, remaining butter, Parmesan, chives, and parsley.
  8. Pat sea bass fillets dry with paper towels and season with salt and pepper.
  9. In a large skillet, heat olive oil over medium-high heat.
  10. Place fillets skin-side down; cook for 4-5 minutes until skin is crispy and browned.
  11. Flip and sear the other side for 2-3 minutes until cooked through (internal temp reaches 145°F or 63°C).
  12. On plates, spoon a generous serving of lobster risotto.
  13. Place a seared fillet on top.
  14. Garnish with lemon wedges and additional herbs if desired.