Pat halibut fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each fillet with all-purpose flour, shaking off excess.

Sear halibut

Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams and oil shimmers, add halibut fillets, leaving space between them. Sear without moving 3–4 minutes until a deep golden crust forms. Flip and cook 2–3 more minutes until opaque and just cooked through (internal temp ~130–135°F/54–57°C). Transfer fillets to a warm plate and tent loosely with foil to rest.

Make lobster sauce

Lower heat to medium and add remaining 2 tbsp butter to the skillet. Add minced shallot and sauté 1–2 minutes until softened but not browned. Add minced garlic and cook 30 seconds until fragrant. Pour in 1 cup dry white wine to deglaze, scraping browned bits from the pan; simmer until reduced by about half (2–3 minutes). Add 1 cup fish or chicken stock and bring to a simmer; reduce by about one-third (3–4 minutes). Stir in chopped cooked lobster meat and simmer 1–2 minutes to heat through. Reduce heat to low and stir in 1/2 cup heavy cream. Simmer gently 1–2 minutes until slightly thickened. Add 1 tbsp fresh tarragon, 1 tbsp parsley and 1 tbsp lemon juice. Taste and adjust seasoning with salt and pepper. If you prefer a silkier sauce, blend briefly with an immersion blender or swirl in an extra tablespoon of cold butter off heat.

Finish plating

Place a spoonful of risotto on each plate, set a halibut fillet on top or alongside, and spoon warm lobster sauce over the halibut. Garnish with a sprinkle of chopped parsley or tarragon.

Risotto

Bring 3 cups of stock to a gentle simmer in a saucepan and keep hot over low heat.

In a separate wide saucepan, melt 1 tbsp butter with 1 tsp olive oil over medium heat. Add the minced shallot and sauté until translucent, about 2 minutes.

Add 1 cup arborio rice and stir to coat in butter and oil. Toast the rice 1–2 minutes until edges become translucent.

Pour in 1/2 cup dry white wine and stir until the wine is absorbed.

Add hot stock in 1/2-cup increments, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue this process for about 18–22 minutes until the rice is creamy and al dente.

Remove from heat and stir in 1/2 cup grated Parmesan and a knob of butter if desired. Season to taste with salt and black pepper. Keep warm until ready to plate.

Grilled Asparagus

Preheat a grill or grill pan to medium-high heat.

Toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper to coat evenly.

Grill asparagus in a single layer 3–5 minutes, turning occasionally, until tender-crisp with char marks. Transfer to a plate and serve with lemon wedges.