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


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

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