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Serve 4 


  • 2,800g Lobster
  • 250g Fennel
  • 200g Baby carrots
  • 200g Grenaille potatoes
  • 200g Fava beans
  • 120g Fresh tomato
  • 100g Chickpeas
  • 50g Red olive
  • 2 Bunch Parsley
  • 01 Bunch Coriander
  • 5g Ginger
  • 5g Paprika
  • 2g “Ras Hanout”
  • 2g Saffron
  • 2g Cayenne
  • 10 L Olive Oil


  1. Cut the lobster in four pieces then marinate it.
  2. Sweat in a frying pan, add the baby vegetables and the soaked chickpeas then wet it with the fish stock. Let it cook.
  3. Remove the lobster and let the vegetables cook then add the fresh tomatoes. Adjust the seasoning at the end.
  4. Set the lobster at the tagine surrounded with the baby vegetables, the sauce and a sprig of coriander.

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