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1
Preheat the oven to 400F.
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2
To make the lobster broth, heat the oil in a medium saucepan over medium heat.
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3
Add the shallots and cook until soft, about 4 minutes.
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4
Increase the heat to high, add the brandy and sherry, and boil until completely evaporated, about 4 minutes.
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5
Add the lobster stock and boil, stirring occasionally, until reduced by half, about 7 minutes.
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6
Add the clams, cover the pan, and cook until the clams open, 4 to 8 minutes.
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7
Transfer the clams with a slotted spoon to a bowl and keep warm.
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8
Discard any clams that do not open.
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9
Add the corn and cook for 2 minutes.
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10
Add the cream and cook until just heated through and slightly reduced, about 2 minutes.
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11
Stir in the parsley and tarragon and season with salt and pepper.
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12
Keep warm.
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13
To cook the fish, heat the oil in a large ovenproof nonstick saute pan over high heat until it begins to ripple.
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14
Season the bass on both sides with salt and pepper.
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15
Place the bass in the pan, skin side down, and cook until golden brown, about 3 minutes.
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16
Turn the fish over, transfer the pan to the oven, and cook until just cooked through, about 4 minutes.
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17
Put a fillet in the center of each of 4 large shallow bowls, skin side up, divide the clams among them, arranging them around the fish, and ladle some of the broth over the fish and clams.
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18
Garnish with tarragon leaves.
