Serious Bouillabaisse with Sea Urchin and Lobster

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, saffron-infused seafood stew featuring tender lobster and briny sea urchin, served with crusty bread for soaking up the broth. This french-inspired seafood ready in about 50 minutes pairs lobster, sea urchin, white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 20 min Cook: 30 min Serves 4 French cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 minutes until translucent. Stir in garlic and cook 1 minute until fragrant.
  2. Step 2: Add tomatoes, saffron threads, thyme, salt, and pepper. Cook 5 minutes until tomatoes break down and the mixture thickens slightly. Pour in white wine and fish stock, bringing to a gentle simmer.
  3. Step 3: Add lobster and cook 8-10 minutes until shells turn bright red and meat is opaque. Stir in sea urchin and cook 2 minutes until the sauce thickens and releases a rich, umami aroma. Remove from heat and serve immediately with crusty bread.

Frequently asked questions

How long does Serious Bouillabaisse with Sea Urchin and Lobster take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Serious Bouillabaisse with Sea Urchin and Lobster?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Serious Bouillabaisse with Sea Urchin and Lobster?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Serious Bouillabaisse with Sea Urchin and Lobster for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Serious Bouillabaisse with Sea Urchin and Lobster?

French seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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