i know… more seafood. but really, there’s just never too much seafood – at least not in my life. especially when it’s supremely fresh.

you know what i mean, the good stuff… the kind of fish that gets sent to the best restaurants. because this product isn’t coming to me from a middle man via atlanta – it’s coming direct from the source. and you can taste it.

so here i go once more – and not only is it seafood i’m preparing, but it’s once again from these guys. and the recipe? you guessed it. it’s from my latest chef crush, . i’m concerned that perhaps i’m becoming predictable. and i know you expect more from me than that. but give me a brand new inspiring book and a great ingredient source to go with it, and well, i’m all over those seafood recipes. it’s the next best thing to being in sardinia.

plus i get to have MORE BOTTARGA. and when has that ever been a bad thing?

(enter: the lobsters)

these living, breathing, moving, feeling creatures were in the box along with the fish. and it did NOT go well. i tried to do the whole knife in the brain thing…

and I FUCKING MISSED.

by probably about 1/2 inch.
and i couldn’t get the knife out.
and it was still moving.
and i was shrieking like a little girl.
just awful.
horrifically gruesome
i even considered vegetarianism…

and then i got over it. but damn. JUST DAMN. i was traumatized.

so the lobsters got thrown into a pot of rolling boiling water for about 3 minutes to partially cook the tails so i could then remove the meat from the shells and prepare them for an olive oil poaching bath. poaching lobster tails in olive oil or butter is truly a must do. it has to be experienced. the meat becomes surprisingly tender. the taste, exquisite. it’s a bonafide wow.

the sea bass was skinned, deboned and then carefully sliced and pounded thin between dampened plastic wrap. then i combined the following:

saffron, chives, lemon zest, lime zest, salt and pepper

this gets sprinkled evenly all over the fish. then lemon and lime juice combined with olive oil is drizzled onto the seasoned fish, coating evenly and thoroughly. you cover this with plastic wrap making sure to remove all the air bubbles and let it sit in the refrigerator for at least 4 hours.

plate with greens and lobster medallions and drizzle the remaining marinade along with some of your good olive oil.

then invite over some friends.

get them to being the wine…