Lobster fumet
Makes about 5 cups (1.2 L)
- 2 ¼ oz (60 g) fennel bulb
- 1 ¾ oz (50 g) white onion
- 1 clove garlic
- 7 oz (200 g) tomatoes
- 4 lobster heads
- 2 tbsp (30 ml) grapeseed oil
- 6 tbsp (80 g) butter
- 1 tbsp (15 g) tomato paste
- 2 tbsp (30 ml) Cognac
- ½ cup (120 ml) white wine
- 6 cups or 1 ½ qt (1.5 L) water
- Salt
- White peppercorns
Instructions
Wash the vegetables. Finely chop the fennel and onion. Crush the garlic clove with the back of a knife blade. Quarter the tomatoes. Roughly chop the lobster heads. Heat the oil in a saucepan and sweat the heads. Add the butter and caramelize. Add the fennel, onion, and garlic; sweat for 5 minutes. Add the tomatoes and tomato paste; cook for 3 minutes. Deglaze with the Cognac and white wine. Reduce to a thick shiny jus, then add the water. Season with salt and a few peppercorns; cook for 30 minutes. Remove from the heat and strain the fumet using a chinois, pressing down on the lobster heads.
This recipe was originally published in "My Best Alain Ducasse" (Éditions Alain Ducasse). See all credits
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