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Ingredients
- 12 x sea urchins in shells
- 1 c. unsalted butter
- Â Â freshly-grnd white pepper
- 2 Tbsp. fish stock
- 1 Tbsp. heavy cream
- 1 pch cayenne pepper
- Â Â Coarse salt to taste
- 1 tsp fresh lemon juice
- Â Â Seaweed (optional)
- 1 whl lemon halved
Directions
- Heat oven to 450 degrees. Cut away the flat bottom of the sea-urchin shell with scissors; pour away liquid. Scrape out membrane with the end of a spoon's handle. Set aside the six most attractive urchins in a baking dish.
- Scoop the flesh out of the remaining six to yield about 1/2 c.. Pulse in food processor for 5 to 8 seconds. Add in butter, and blend till thoroughly emulsified; add in more butter if necessary. Press the urchin-butter mix through a sieve with a spatula.
- Bake the whole sea urchins 4 to 5 min.
- Meanwhile, combine stock, cream, cayenne, salt, and pepper, to taste, in a small saucepan over medium heat. Add in urchin-butter mix, stirring constantly, till resulting emulsion thickens. Adjust seasoning; add in lemon juice.
- Remove sea urchins from oven. Arrange them on a bed of seaweed, drizzle with Sea Urchin Butter, and garnish with lemon halves.
- Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 2 servings | |
| Calories 848 | |
| Calories from Fat 835 | 98% |
| Total Fat 95.01g | 119% |
| Saturated Fat 60.07g | 240% |
| Trans Fat 0.0g | |
| Cholesterol 254mg | 85% |
| Sodium 64mg | 3% |
| Potassium 75mg | 2% |
| Total Carbs 2.11g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.56g | 0% |
| Protein 1.63g | 3% |
