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Basque Andouillette Pie Fondant & Lobster.jpg

Basque Andouillette Pie Fondant & Lobster

serves 4


For the pie

  • 375 g butter

  • 10 rock salt

  • 10 coarse sugar

  • 100 g milk

  • 500 g flour

  • 1 g Espelette chilli pepper

  • Thyme flower

For the lobster stock

  • 2 lobsters, 500/600 g each

  • 50 ml Armagnac

  • 100 ml white wine

  • 1 carrot

  • 1 leek

  • 1 onion

  • 1 celery stalk

  • 2 garlic cloves

  • 1 tomato

  • 1 bouquet garni

  • Salt, Espelette chilli pepper

For the lobster fricassee

  • The lobster meat (about 400 g)

  • The shellfish broth, unreduced

  • 12 shallots

  • 200 g duck fat

  • 16 tomato flakes

  • 12 tarragon leaves

  • Salt, Espelette chilli pepper

  • Presentation

  • 350 g Basque andouillette

  • 5 ml olive oil


For the pie

  • Mix all ingredients, without kneading the dough too much. Leave to rest.

  • Spread the dough. Cook it ¾, then carve out circles using a 10 cm cookie cutter.

For the lobster stock

  • Immerse live lobsters in boiling water for 5 minutes. Peel the tails and claws. Set aside these chunks of meat.

  • In a large pot, fry the aromatic garnishes and the lobster carcasses in the duck fat. Once all is browned, deglaze with the Armagnac. Reduce until dry. Moisten with the white wine. Leave to reduce, then wet with 1.5 litres of water. Season with salt and Espelette chilli pepper, add the bouquet garni. Cook at a slow boil for 90 minutes. Mix the stock, then pour through a sieve.

  • Reserve half of this broth, reduce the rest by half to create sauce.

For the lobster fricassee

  • Coarsely chop the lobster meat.

  • Preserve the shallots in duck fat. Once candied, remove the meat and chop it finely.

  • Dice the candied tomatoes.

  • Brown the lobster in a bit of duck fat. Then, add the candied shallots, the candied tomatoes and the snipped tarragon. Moisten with a bit of lobster stock to bind the mixture. Adjust seasoning if necessary with salt and Espelette chilli pepper.


  • Over each ring of dough, spread the lobster fricassee.

  • Slice the andouillette into thick, 1 mm strips. Then cut each strip in a semi-circular shape. Cover the lobster fricassee with the andouillette half-moons by slightly superimposing them, as if one were making an apple pie with apple slices.

  • Just before serving, place in the oven at 180°C for a few minutes.

  • Place one pie in each plate, pour a sliver of reduced shellfish sauce. Pour a few drops of olive oil.

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