11/2 pounds fresh Maine lobster (body only).
1cup (total, not each) chopped carrot, celery and
1. tablespoon tomato paste
½ cup White wine
2 cups Water
3 tablespoons olive oil
1 tablespoon dry oregano, thyme and basil
1 tablespoon corn starch dissolved in 3 table spoons water
1/4 cup heavy cream
4 tablespoons butter - melted
salt and pepper to taste
Cut lobster into 6-8 pieces. Heat oil in a skillet until a haze appears. Add lobster, vegetables, tomato paste, wine and water. Bring to boil, reduce heat and simmer for 1 hour. Cool. Using a heavy duty food processor, process lobster with shell until smooth. Strain through a fine strainer. Process again and strain again. Add cream, butter, salt and pepper and other seasonings. Add dissolved corn starch. Blend well. Set aside.
1 cup Arborlo dce
1/2 cup diced onion
3 cups chicken stock (more or less as needed)
1/4 cup Regiano Parmesano cheese
4 ounces butter
Heat oil in skillet. Add onion and rice and cook 3 - 4 minutes, stirring. Puddle lobster sauce in the middle of a serving plate and add a quarter of the rice. Set a Portabello on the center of the plate. Place the fish on tap of the Portabello and garnish with fresh parsley.
Add chicken stock, stirring constantly. Cook 10 minutes, add cheese and butter and cook until rice is aldente. Add salt and pepper.
1 pound center-cut salmon fillet
12 ounces sea bass
4-5 Portabe mushrooms
2-3 tablespoons olive oil
Salt and pepper to taste
Divide salmon fillet and sea bass into 4 portions. Wrap salmon fillet around sea bass. Add salt and pepper. Put into a baking dish with water and bake at 400 degrees for 10 minutes. Place mushrooms hito baking pan, season with salt and pepper and drizzle olive oil over them. Bake for 15 minutes.