Sea Bass with Lobster Tail

Cooked by Kevin Myers' on RTÉ's 'The Restaurant'.


  • 2 lobsters
  • 4 fillets sea bass
  • 30 g butter
  • 1 tblsp vegetable oil
  • 1 star anise
  • 150 ml white wine
  • 75 ml cream
  • 750 g mange toutes
  • salt and black pepper


  1. First place the lobster in a pot boiling water and cook for about 4 minutes until it is pink.
  2. Remove from the pot and leave to cool.
  3. Remove the head of the lobster, keeping all the juices for the sauce.
  4. Slice the lobster tail down the centre and remove the meat in the tail.
  5. Then crack open the claws and remove the meat inside.
  6. Place the lobster on a tray, place a little butter on top and grill gently until warm.
  7. Next make the sauce for the lobster.
  8. Place the juices from the lobster in a sauce pan.
  9. Add the star anise and the wine and cream.
  10. Bring to just under the boil and simmer for 10 minutes.
  11. Strain the sauce and keep warm.
  12. Trim the manges toutes and blanch in boiling salted water for 2-3 minutes until tender, but still crisp.
  13. When ready to serve, pan-fry the sea bass in the oil.
  14. Turn over and plate up immediately on some manges toutes.
  15. Place some lobster meat alongside on the plate.
  16. Whisk the lobster stock until it gets frothy and dab the sea bass and lobster with a little of the sauce and froth.
  17. Serve immediately.


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