marinated sea bass with olive oil poached lobster tail and bottarga

February 9th, 2010 · 19 Comments

i know… more seafood. but really, there’s just never too much seafood – at least not in my life. especially when it’s supremely fresh.

you know what i mean, the good stuff… the kind of fish that gets sent to the best restaurants. because this product isn’t coming to me from a middle man via atlanta – it’s coming direct from the source. and you can taste it.

so here i go once more – and not only is it seafood i’m preparing, but it’s once again from these guys. and the recipe? you guessed it. it’s from my latest chef crush, efisio farris. i’m concerned that perhaps i’m becoming predictable. and i know you expect more from me than that. but give me a brand new inspiring book and a great ingredient source to go with it, and well, i’m all over those seafood recipes. it’s the next best thing to being in sardinia.

plus i get to have MORE BOTTARGA. and when has that ever been a bad thing?

(enter: the lobsters)

these living, breathing, moving, feeling creatures were in the box along with the fish. and it did NOT go well. i tried to do the whole knife in the brain thing…


by probably about 1/2 inch.
and i couldn’t get the knife out.
and it was still moving.
and i was shrieking like a little girl.
just awful.
horrifically gruesome
i even considered vegetarianism…

and then i got over it. but damn. JUST DAMN. i was traumatized.

so the lobsters got thrown into a pot of rolling boiling water for about 3 minutes to partially cook the tails so i could then remove the meat from the shells and prepare them for an olive oil poaching bath. poaching lobster tails in olive oil or butter is truly a must do. it has to be experienced. the meat becomes surprisingly tender. the taste, exquisite. it’s a bonafide wow.

the sea bass was skinned, deboned and then carefully sliced and pounded thin between dampened plastic wrap. then i combined the following:

saffron, chives, lemon zest, lime zest, salt and pepper

this gets sprinkled evenly all over the fish. then lemon and lime juice combined with olive oil is drizzled onto the seasoned fish, coating evenly and thoroughly. you cover this with plastic wrap making sure to remove all the air bubbles and let it sit in the refrigerator for at least 4 hours.

plate with greens and lobster medallions and drizzle the remaining marinade along with some of your good olive oil.

then invite over some friends.

get them to being the wine…

Tags: seafood

19 responses so far ↓

  • 1 Jennifer Hess // Feb 9, 2010 at 8:50 pm

    Oh sweetie. Have you seen this? It’s the only way I do it anymore.

    Also, when can we share a meal again? I miss the hell out of you. xxoo

  • 2 Amy (Minimally Invasive) // Feb 9, 2010 at 8:51 pm

    I will bring all the wine. I just need an invitation.

  • 3 claudia // Feb 9, 2010 at 9:11 pm

    jen – i tried i tried (i failed)… but next time my knife placement will be spot on…
    and well, i’ll be in nyc soon but i’m still in one of those annoying i’m not eating anything modes…

    amy – the invitation, you have. it’s the airline ticket you need.

  • 4 Peter // Feb 9, 2010 at 10:04 pm

    Well if you’re not eating anything I’m not going to make you an apple tart.

    FYI, I think it works better if you face the blade towards the front; that way, you sort of stab and then swing it down, cleaving the front half completely in two. It makes it less of an issue if you’re off by a bit with your initial, hysterical flailing jab.

    Thanks for the bottarga, btw.

  • 5 Robert // Feb 9, 2010 at 10:54 pm


    Any of that good west coast Tomalley? I guess it is a little late to ask now………..

  • 6 erik organic // Feb 10, 2010 at 1:50 am

    I was surprised with the picture there of the lobster that was killed! But the whole dish seems great.

  • 7 nancy at goodfoodmatters // Feb 10, 2010 at 11:54 am

    the killing of the lobster is always a trauma. I recall my daughter, then age 7, following the lobsters around the kitchen at a friend’s house–pre-boil—and the tears when she realized they were about to take their last plunge.

    Regardless, this is a great recipe—love the combo of lemon and lime with the olive oil for the fish.

  • 8 denise (chez danisse) // Feb 10, 2010 at 12:06 pm

    Eek! That was intense. But it seems it all worked out just fine.

  • 9 Angela // Feb 10, 2010 at 1:37 pm


  • 10 Rose // Feb 10, 2010 at 2:51 pm

    Hahahaha! Oh my gosh that’s awful and hilarious and so something I would epically fail at (missing the correct part of the lobster). The dish looks amazing. I am new to your blog and am looking forward to checking out your other recipes.

  • 11 Stella // Feb 11, 2010 at 9:46 am


    I’m slowly being convinced!

  • 12 matt - wine of the month club // Feb 11, 2010 at 3:47 pm

    Olive Oil poached lobster, wow. This sounds decadent but not too heavy. I just had lunch and now I am hungry again.

  • 13 kristie // Feb 12, 2010 at 8:10 am

    I cried heaving sobs in the bathroom the entire time the instructor chef was teaching people to off a lobster in class the other day. I could never do it. I’m a sissy, and that picture you posted also made me tear up. Po’ me.

  • 14 Laura @ Hungry and Frozen // Feb 12, 2010 at 9:38 pm

    That photo!! Oh my gosh. Luckily the talk of poaching stuff in butter soothed me down.

  • 15 Becky and the Beanstock // Feb 22, 2010 at 5:23 pm

    I’m in a strange place here. I’m traumatized by your lobster and I wasn’t even there. But you know I’m a fake vegetarian who eats fish, and damn this looks beyond delishus. The colors are just leaping off the screen and knocking me in the eye — but I don’t complain ’cause, well, as the lobster knows, it gets worse than a punch in the eye. I haven’t been in blogspace much lately and this is quite a reintroduction! Tell me more about Efisio…

  • 16 Claire // Mar 25, 2010 at 1:04 am

    Miss Claudia, I’ve been reading your blog for several years now. I so enjoy your passion and irreverent sense of humor. Also, I’m completely obsessed with your bottarga. I’m dying to try it, but your initial supplier doesn’t seem to carry it any more, and I know that other than crashing the mullet smoking competition I have no chance of getting my hands on any of that! But I was hoping you might have another source for domestic mullet roe that I would be able to purchase. I’ve spent some hours out in the interwebs looking, but to no avail. Since you started this OCD train, I was hoping you might shed a bit light for a usually silent (until now) reader. Thanks!

  • 17 Sam // Apr 25, 2010 at 8:54 pm

    jen – i tried i tried (i failed)… but next time my knife placement will be spot on…
    and well, i’ll be in nyc soon but i’m still in one of those annoying i’m not eating anything modes…

    amy – the invitation, you have. it’s the airline ticket you need.

  • 18 Arizona Solar // Apr 27, 2010 at 11:42 am

    ohhh man. I am nine months pregnant right now and lobster is definitely ON MY LIST! I love lobster.. This made me drool. I am positive I couldn’t kill it myself, but you did a great job! YUM!

  • 19 Sam@ Barn Plans // Oct 13, 2010 at 2:50 am

    Wow! Looks very delicious. Is it not hard stabbing a live lobster? :)

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