Cream of Sea Urchin and Fennel

Credit: Credit: Rina Nurra

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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.

Brown the lobster shells separately in the rest of the oil. Drain, add to the vegetables, and stir.

Moisten with the fish stock or water.

Cook over medium heat, skimming regularly to remove all impurities.

This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits

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