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#RestaurantWeek Recipe – Pan Fried Halibut with Lobster Risotto

It’s #RestaurantWeek and to celebrate we have been sharing some of our fabulous recipes with you!

We have saved the best until last. Try your hand at the delicious Pan Fried Halibut with Lobster Risotto! This fantastic recipe serves four people so invite your friends around and get creative in the kitchen.


  • 4 portions halibut fillet – 150 to 180g per portion
  • 1 banana shallot – finely chopped
  • 2 cloves of garlic – finely chopped
  • 1pc native lobster – cooked, shelled and diced
  • 250g risotto rice
  • 100g butter
  • 100g mascarpone
  • 100g grated parmesan
  • 750ml white wine
  • 2.5ltr white fish stock
  • 50g chopped tarragon
  • 50g chopped chives
  • 50g chopped chervil
  • 50g chopped parsley
  • Salt
  • 1kg lobster shells
  • Double cream
  • 2pc carrots
  • 1pc leek
  • 1pc onion
  • 2 sticks celery
  • 3 cloves garlic
  • 2tbsp tomato paste
  • Bay leaf & thyme

Method – Risotto

  • First heat a tablespoon of olive oil in pan, sweat the shallots and garlic until transparent, seasoning with salt whilst cooking.
  • Add the risotto rice and stir thoroughly, continue to sweat the rice until it becomes translucent.
  • Add the white wine, stir continuously until all dissolved.
  • Add the stock in three parts, (keeping 100ml for later) each time making sure that the first parts have absorbed the stock. The rice should be nearly cooked, slightly al dente.
  • Then add the diced lobster to the rice, fold in thoroughly.
  • Now add the butter, parmesan and the mascarpone to the rice continuously stirring whilst adding the ingredients.
  • To finish the risotto, add a pinch of salt if needed, and finally the chopped herbs.

Method – Lobster Bisque

  • Chop the lobster shells and roast them off until browned.
  • In a separate pan sweat the vegetables until golden brown and then add the tomato paste.
  • Cook the vegetables until caramelized.
  • Add the roasted shells, and cover with water. Add some tomato trimmings and herbs. Bring to the boil and simmer for 3 hours.
  • Pass through a fine sieve.
  • To finish the sauce add 200ml of the lobster stock to 200ml of double cream bring to the boil and reduce by half, add salt to taste.

Method – Halibut

  • Pan fry the halibut fillets skin side down first, (which will be your presentation side) using a hot non-stick frying pan with 2 tbsp of olive oil, fry until golden brown, turn the fish over and add 100ml of white fish stock to the pan and a knob of butter.
  • When the fish is cooked take it out of the pan, and rest onto a tray. Heat the butter and stock gently, and add some chopped soft herbs to the liquor, then glaze the halibut fillet with the herb, butter and stock emulsion.
  • Finally place the fish on top of the finished risotto and serve with the lobster bisque.

For more information about dining at Rockliffe Hall please phone our enquiries team on 01325 729999 or email