Served in four large dinner bowls with lobster edamame succotash and a Champagne thyme beurre blanc.
4 Pieces of striped bass (6 oz each)
2 Large Yukon gold potatoes (1/4 inch diced) — keep in cold water until ready to use.
2 Ears of corn cleaned off cob
1 Bag shelled edamame
1.25 lb Shelled lobster meat (remove 4 good-sized pieces for garnish and dice the rest)
6 Tablespoons of clarified butter
Salt and pepper
Champagne thyme butter sauce (aka buerre blanc, recipe below)
Part 1: Prepare Fish
Salt and pepper fish.
In a large sauté pan over medium-high heat, add 2 tablespoons of clarified butter.
Add fish and sear until golden brown.
Once browned, turn down heat to medium, flip fish over and cook for an additional 4 minutes. Then shut off heat and let pan rest.
Part 2: Prepare Succotash
In a large sauté pan over medium-high heat, add 4 tablespoons of clarified butter.
Add strained and dried diced potatoes and cook until golden brown.
Add fresh corn and edamame, then cook for 3 minutes.
Add diced lobster meat and season to taste.
Beurre Blanc Ingredients:
1 Shallot julienned
1 Thyme sprig
Half cup of Champagne
Quarter cup heavy cream
1 lb Diced unsalted butter
Salt and pepper
Part 3: Prepare Beurre Blanc Sauce
In a sauce pot over medium-high heat sauté shallot until translucent.
Add the thyme sprig, Champagne and the heavy cream.
Reduce pot contents by half then slowly whisk in the diced butter.
Season with salt and pepper to taste.
Part 4: Plating
In the center of each large dinner bowl, add 1 large kitchen spoon of the prepared succotash.
Place 1 piece of fish atop of the succotash.
Add 2 tablespoons of the beurre blanc sauce.
Garnish with lobster and serve.
Recipe courtesy of Union Sushi & Steak in Southampton, dineatunion.com