Lobster, Scallops and Sea Bass with Sea Urchin Cream Sauce

Average: 0 (0 votes)
(0 votes)
Lobster, Scallops and Sea Bass with Sea Urchin Cream Sauce
share Share
bookmark_border Copy URL
Health Score:
7,3 / 10
50 min.


2 precooked lobsters (each 800 grams)
4 Scallop (ready to cook)
4 Sea bass fillet (80 grams)
4 blanched cabbage or Lettuce
freshly ground peppers
4 stalks green Asparagus
4 ears Baby corn cobs
8 Water chestnut
1 Tbsp Lemon infused olive oil
For the sea urchin foam
1 onion
1 stalk Celery
1 Tbsp butter
40 milliliters dry Vermouth
150 milliliters Champagne (Or champagne)
2 sprigs thyme
½ l lobster stock unsalted (glass)
4 Sea urchins
250 grams Whipped cream
½ Lime
white peppers
1 pinch sugar
How healthy are the main ingredients?
Whipped creamCelerythymesugarsaltonion

Preparation steps


For the sea urchin foam: Peel the onion and chop very finely. Rinse, remove the strings and finely chop the celery. Heat the butter in a saucepan and saute the onion and celery until the onion is translucent. Add the vermouth and bring to a boil. Pour in the champagne and boil until reduced by about one-thirds. Add the thyme and the lobster stock and boil until reduced by half.

Cut the sea urchins with scissors, collect the juice and pour through a sieve, detach the sea urchins with a teaspoon and set aside.


Separate the tails from the bodies of the lobster. Cut the tails in half lengthwise and remove the meat. Crack the claws and remove the meat and loosen the meat from the body. Pat the scallops and the fish fillets dry. With tweezers, remove any bones form the fish fillets.  

Rinse four 15 cm (approximately 6 inch) small bamboo baskets in hot water and line with cabbage leaves. Divide the lobster, scallop and fish fillets among the 4 baskets, season with salt and pepper.

Rinse the asparagus, remove the tough ends, peel the thick ends of the spears and cut into not too small, bite-sized pieces. Rinse the corn, blanch in a pot of boiling water for a few seconds, rinse under cold water and drain. Peel the water chestnuts if using fresh and quarter. Toss the water chestnuts, asparagus and corn with salt and pepper, drizzle with olive oil and lemon and spoon into the  bamboo baskets.

Stack the bamboo baskets, cover and steam over a pot of simmering water for 4-5 minutes.


Stir the sea urchins juice into the sauce add the cream and boil about 4 minutes. Rinse the lemon in hot water, wipe dry, grate the peel finely and squeeze the lemon. Pour the sea urchins into the sauce and puree. Stir in the lemon zest and juice and sugar, season with salt and white pepper.

Pour the sauce onto a large warm platter. Pour the lobster, fish fillets, scallops and vegetables from the bamboo basket on the sauce. Decorate, if desired with fried wonton noodles.