Bronzini Filet Topped with Lobster


  1. Season the bronzini filet and sear on both sides. Top with the asparagus and lobster, place in the oven to finish.
  2. Heat the beurre blanc and stir in the pesto. Pour over the top of the finished fish.


  • 2 oz Bay Winds® Lobster
  • 3 oz Custom Culinary® Gold Label Beurre Blanc Sauce
  • 2 to 4 oz The Fresh Catch® Bronzini, filet, skin on
  • 4 pieces Peak Fresh Produce® Asparagus, Fresh, blanched
  • 1 oz Roma® Pesto, Southwestern Chipotle
  • salt and pepper