Creamy Sea Urchin Soup with Potatoes
- 7 1/2 ounces butter (225 g)
- 5 1/4 ounces lobster (seconds) (150 g)
- 1 3/4 ounces shallots (50 g)
- 3 cloves garlic
- 5 1/4 ounces tomatoes (150 g)
- 6 tablespoons white wine (10 cl)
- 4 3/4 tablespoons Cognac (7 cl)
- 1 pint lobster stock (50 cl)
- 10 1/2 fluid ounces light chicken stock (30 cl)
- 1 1/4 teaspoon black pepper (5 g)
- 1/2 bunch basil
- 20 pieces sea urchin
- 1/3 ounce lobster roe (10 g)
- 1 lemon
- olive oil
- 3 1/2 ounces fennel (100 g)
Step 1: Sea urchin soup
Cut the lobster into large slices. Heat some olive oil in a cast iron pot, and sear the lobster. Add 3 1/2 ounces (100 g) butter, and caramelize.
Cut the fennel into rings, quarter the tomatoes, and remove the seeds. Add to the pot with the shallots and the crushed garlic. Sweat without browning, deglaze with the Cognac and white wine, and reduce to a glaze.
Cover with the lobster stock and the light chicken stock, and simmer for 10 minutes. Continuously skim off any impurities during cooking, without removing the fat.
Once cooked, add the crushed peppercorns and the basil, and let infuse on the edge of the range for 20 minutes. Strain, and filter through a fine meshed chinois.
Add the rest of the butter, the sea urchin, and the lobster roe, and purée. Just before serving, add the lemon juice and emulsify the soup with a wand blender. The soup should be very creamy.
Step 2: Potatoes
Boil the potatoes in their skins in water seasoned with salt, thyme, celery, rosemary, and unpeeled garlic. Once the potatoes are cooked, peel and cut into 1/2 inch (1.5 cm) thick slices.
Add the salted butter to the liquid given off by the sea urchins. Warm the potatoes and the sea urchin pieces in this sauce. Season with freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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