Recipes

  Ingredients

• 1.5 cups Citarella baby basmati rice
• 1 Tbsp lemon zest
• 2 Tbsp minced chives
• 2 Tbsp minced parsley
• 2 Tbsp minced dill
• 1.5 lb Halibut, skin and pin bones removed
• 2 cups Lobster Meat
• 1 Tbsp butter
• 1 Tbsp olive oil
• 2 cups Citarella lobster bisque
• Salt and pepper, to taste
• Lemon zest and dill, to garnish

Instructions

1. Rinse rice under cold water until water runs clear. Add rice and 3 cups of water to a pot, bring to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove from heat, keep lid on, and allow to sit for 5 minutes. Fluff rice and add in lemon zest and minced herbs, season with salt and pepper and set aside with lid on to keep warm.
2. Cut halibut into smaller pieces and season with salt and pepper.
3. In a large skillet over medium-high heat add butter and olive oil, cook the halibut for 2 minutes per side, then add the lobster bisque, bring to a gentle simmer, then add lobster meat. Cook for an additional minute just to warm lobster meat. Season with salt and pepper as needed.
4. Add rice to a large serving platter then carefully place halibut and lobster on top of rice. Spoon lobster bisque over fish and garnish with lemon zest and dill.