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.
For the lobster sauce: reduce wines until syrupy. Add lobster stock and simmer for 1 hour. Blend roux into sauce. Add cream.
Toss greens with 4 ounces of vinaigrette. Serve monkfish with greens, lobster and sauce.
Recipe courtesy of The Whitney