Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients
(4 people)
Lobster Broth
- 9 ounces lobster shells (255 g)
- 1¾ ounces onion, chopped (50 g)
- 1¾ ounces fennel, chopped (50 g)
- 1¾ ounces carrot, chopped (50 g)
- 1¾ ounces shallot, chopped (50 g)
- 1/4 cup olive oil (50 ml)
- 1 bouquet garni
- 2 cloves garlic, degermed and crushed
- 2 cups fish stock (500 ml)
- 1½ teaspoons tomato paste
- 1 pinch coarsely ground pepper
Sea Urchins
Fennel Cream
- 3 ½ ounces fennel, thinly sliced (100 g)
- 2 ¾ ounces onion, thinly sliced (75 g)
- 3 tablespoons butter (40 g)
- 1¼ cups fish stock (300 ml)
- 1 pinch fennel seeds
- 1 star anise pod
- 2⁄3 cup light cream (150 ml)
- 2 tablespoons lemon juice (30 ml)
Plating
Instructions
Step 1: Lobster Broth
Sweat the vegetables in some of the oil with a pinch of salt. Add the bouquet garni and garlic. Cook for 4 minutes without browning.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Subscribe now
Cancel anytime
All My Chefs suggests
Premium
By
Alain Ducasse
Chef
Premium
By
Alain Ducasse
Chef
Premium
By
Alain Ducasse
Chef
Free recipe!
By
Joël Robuchon
chef
By
All my Chefs
Team Editor
By
All my Chefs
Team Editor
Other recipes by Joël Robuchon
Premium
By
Joël Robuchon
chef
By
Sophie Dudemaine
and 1 more chef
By
Sophie Dudemaine
Chef
By
Joël Robuchon
chef
Free recipe!
By
Joël Robuchon
chef
Premium
By
Joël Robuchon
chef