Steamed Black Bass with Lobster, English Peas, Fava Beans and Carrots

Michael Tusk's Steamed Black Bass with Lobster, English Peas, Fava Beans and Carrots

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1½ cups vegetable stock or water

1½ cups white wine

½ cup olive oil

1 3-inch piece lemongrass

1 bay leaf

8 mint leaves

1 clove garlic


4 4-oz black bass filets

1 lobster tail in shell, cut into 4 pieces

1 cup raw English peas

1 cup raw fava beans

1 cup baby carrots, scrubbed not peeled.

1 tbsp olive oil

Salt to taste

1 cup fresh pea shoots

The delicate flavors of the sea bass pair well with the medley of peas, fava beans and carrots. With a white wine broth infused with mint, lemongrass and garlic that’s topped with fresh steamed lobster, this dish adds flair to any seafood spread. 

Preparation time:  15 minutes
Cooking time: 13 - 15 minutes
Serves: 4

Attachments: Cooking Chef Bowl, Steamer Basket, Splash Guard


  1. Place first the vegetable stock or water, white wine, olive oil, lemon grass, bay leaf, mint leaves and garlic in the Cooking Chef bowl.
  2. Bring to a rolling boil by placing the timer on 8 minutes and the temperature on the highest setting, 285°.
  3. Add the ricotta cheese, lemon juice and lemon zest, seasoning with salt and a touch of fresh nutmeg.
  4. Add the peas, favas and carrots, drizzling with the olive oil and seasoning with a pinch of salt.
  5. Place the Splash Guard on and steam the vegetables for 2 minutes.
  6. Remove the Splash Guard and lay the bass and lobster on top of the steamed vegetables.
  7. Set the timer for an additional 3 minutes and continue steaming.
  8. Warm 4 dinner plates or bowls.
  9. Remove the Steamer Basket and place on the Kenwood heat pad.
  10. Place a black bass filet on each plate along with a piece of lobster (remove the lobster from the shell if you like).
  11. Spoon the steamed vegetables around the bass and lobster. Strain the steamer juices and pour a little over the bass and lobster.
  12. Serve immediately with fresh peas shoots dressed in lemon and olive oil.

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