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1
Over medium heat cook the bacon until crisp and remove the bacon.
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2
In the bacon fat sweat the chopped onions, garlic and ginger until soft.
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3
Add tomatoes and cook ten more minutes, add thyme leaves and chicken stock, simmer five minutes.
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4
Season with salt and pepper, place in blender, puree until smooth then pass through a fine sieve.
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5
Finish with one-ounce butter and adjust seasoning.
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6
Cook sliced onions over medium heat in oil until light brown. Boil potatoes and puree when soft. Add milk and 3 oz. butter to potatoes, stir in the caramelized onion, season with salt and pepper.
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7
Blanch asparagus and season.
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8
Season sea bass, place in hot saute pan with a little oil and cook until golden brown on each side.
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9
Cooking times will vary depending on thickness of fish. Fish should be just done in center.
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10
Remove lobster meat from shell, season and cook in same pan until cooked through. Remove and slice into four pieces.
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11
In large soup bowl place a spoonful of potatoes in center, arrange four asparagus around the potatoes, place a piece of sea bass on the potatoes and a lobster medallion on the sea bass. Spoon tomato broth around the potatoes and then sprinkle fish and lobster with crisp bacon and chopped chives.
