Rock Urchin with Lobster Sauce

Credit: Didier Loire
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 Roe and Squid

  • 1/3 ounce lobster roe (10 g)
  • 2 3/4 ounces uni (80 g)
  • 1 ounce lemon flesh (30 g)
  • 1 1/2 ounces arugula (45 g)
  • 4 teaspoons olive oil (2 cl)
  • 1 basil leaf
  • 1/2 clove roasted garlic, sliced
  • 1 pound squid (500 g)


Step 1: Rock Urchins

Open the urchins, remove the uni without damaging it, and strain the liquid through a fine meshed chinois.

Clean the uni piece by piece with paper toweling. Remove the spikes from the shells with a steel brush, wash the shells under running water, and set aside.

Step 2: Lobster Roe and Squid

Cook the lobster roe in a double-boiler. Cool the roe as soon as it sets, and finely chop. Sauté the squid body over a high heat, cool, and chop as finely as possible. Reserve the tentacles for the sauce.

Crush the arugula in a mortar and pestle.

Combine the squid, lobster roe, garlic, lemon, arugula and uni in a sauté pan. Emulsify with olive oil, flavor with a crushed basil leaf, and season with salt and the coarsely ground black pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (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$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN