Lobster Stock
- 6 lobster heads, without the shells
- 3 lobster seconds
- 3 1/2 ounces fresh fennel, minced (100 g)
- 3 1/2 ounces white onions, minced (100 g)
- 3 cloves garlic
- 1 pound tomatoes, quartered (500 g)
- 1 ounce tomato paste (30 g)
- 3 tablespoons quality cognac (5 cl)
- 1/2 cup olive oil (10 cl)
- 10 tablespoons white wine (15 cl)
- 6 tablespoons butter (80 g)
- 1 bunch fresh basil
- peppercorns
- wild fennel
Instructions
Step 1: Lobster
Cut the whole lobster seconds and the lobster heads into large, round slices. Sear in a cast iron pot in the olive oil. Add the butter and caramelize.
Step 2: Stock
Add the onions, fresh fennel and unpeeled garlic. Sweat without browning, then add the tomato paste and the fresh tomatoes, and stew to remove the acidity. Deglaze with the cognac, reduce, then deglaze once again with the white wine and reduce to a glaze.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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