Chilean Sea Bass & Lobster Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   Start by boiling a pot of water. Once it reaches a rolling boil, add the lobster tails and cook for about 6-8 minutes, until they turn bright red. Remove from water and let cool.

2. 2

   Sauté Spinach and Tomatoes

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the fresh spinach and cherry tomatoes. Season with salt and black pepper. Sauté for about 5-7 minutes, or until the spinach is wilted and the tomatoes are soft.

3. 3

   Cook the Chilean Sea Bass

   In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the Chilean sea bass fillets with salt and black pepper. Place the fillets skin-side down and cook for about 4-5 minutes on each side, or until golden brown and cooked through.

4. 4

   Prepare the Lobster Meat

   Once the lobster tails are cool enough to handle, carefully remove the meat from the shells and slice it into bite-sized pieces.

5. 5

   Plate the Dish

   On a serving plate, place a generous portion of the sautéed spinach and tomatoes. Top with the cooked Chilean sea bass fillet and arrange the lobster pieces on top. Drizzle with additional olive oil if desired.