Ingredients

• 4 monkfish loins, 6 to 7 ounces each
• 1/2 pound veal bacon
• 1 cup orange juice
• 1 tablespoons lemon juice
• 1 teaspoons lime juice
• 1 tablespoon rice vinegar
• 1/2 cup virgin olive oil
• 1 pinch salt
• 1 pinch white pepper
• 1/2 pound mixed greens
• 4 ounces citrus vinaigrette
• 1 lobster, 2 pounds, steamed, shell removed
• 1 cup white wine
• 1/2 cup cognac
• 1/2 cup sherry wine
• 1 quart lobster stock
• 2 tablespoons roux
• 1 cup heavy cream

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Instructions

1. Wrap monkfish with bacon, overlapping bacon so there are no open spaces. Sear on stove until crispy then roast in a perheated 400 degree F oven for about 10 minutes. For the vinaigrette: mix all ingredients and whip very well.
2. For the lobster sauce: reduce wines until syrupy. Add lobster stock and simmer for 1 hour. Blend roux into sauce. Add cream.
3. Toss greens with 4 ounces of vinaigrette. Serve monkfish with greens, lobster and sauce.