For the lobster cake:

  • 1 bunch Italian parsley, chopped finely
  • 7 Ounces panko breadcrumbs, divided
  • 1 large egg
  • 2 Teaspoons Worcestershire sauce
  • 1 lemon, zested and juiced
  • 3 Teaspoons unsalted butter at room temperature
  • 3 Teaspoons Dijon mustard
  • 5 Ounces mayonnaise
  • 1 Pound lobster tail, cooked and diced
  • 1/2 Pound crabmeat
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • Pinch of cayenne pepper
  • 5 Ounces flour
  • 3 eggs, beaten

For the lobster broth:

  • 4.4 Pounds of lobster shells
  • 2 Tablespoons extra-virgin olive oil
  • 4 Ounces butter
  • 1 Spanish or yellow onion, diced
  • 5 Ounces carrots, diced
  • 1 celery stalk, diced
  • 1 fennel bulb, diced
  • 4 cloves of garlic, peeled
  • 2 Tablespoons tomato paste
  • 5 Ounces Pastis or Pernod
  • 2 Ounces Napoleon VSOP 36 percent
  • 1 ripe tomato, diced
  • 3 quarts of fish stock
  • 1 bouquet garni
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1 Cup heavy cream

For the garnish and plating:

  • 5 Ounces of cress, fresh
  • Juice of 1 lemon
  • 3 Ounces extra-virgin olive oil


For the lobster cake:

In a big bowl, mix parsley, 2 ounces breadcrumbs, egg, Worcestershire Sauce, lemon, butter, Dijon mustard, and mayonnaise.  Gently fold in the crab and lobster meat.

Season to taste with salt, ground pepper, and cayenne pepper.

Divide the mixture into equal portions; using the ring cutter (No. 60) to shape into a cake. Place on a baking sheet lined with parchment paper. Refrigerate for 5 hours before next step.

Dip the crab cakes first in flour, then in the beaten eggs, and finally in the 5 ounces of breadcrumbs.

Cool in the fridge until needed (45 minutes at least).

Fry the finished cakes in butter until golden-brown and finish in a 325-degree oven until hot on the inside. 

For the lobster broth:

Using kitchen scissors, cut the lobster shell into small pieces and bash them roughly with a meat mallet to loosen as much meat as you can (this adds flavor to the broth). Heat the oil in a cast-iron Dutch oven. Add the lobster shell pieces and sauté until bright pink and lightly caramelized.

Add butter, onion, carrots, celery, fennel, and garlic. Sauté for another 10 minutes, until everything is aromatic and the vegetables softened but not browned.

Add the tomato paste, stir well and cook for 2 minutes. Deglaze with the Pastis or Pernod, stirring well until the liquid disappears. Pour the cognac and flame. When the alcohol is totally burned, add the tomatoes and fish stock. Bring to a boil, add the bouquet garni and simmer gently for about 40 minutes.

Stir from time to time to prevent the shells from sticking to the bottom of the pan.

Remove the bouquet garni; using an immersion blender, liquefy the broth then strain through a fine sifter.

Season to taste with salt and pepper. Finish with cream.

Before serving, finish with an extra splash of Ricard and fresh orange juice. 


For the garnish and plating:

Place mix of the herb garden cress in a bowl, drizzle with extra-virgin olive oil and lemon juice. Pour the broth into shallow bowls. Place a lobster cake atop the broth. Top with the cress salad.