Recipe courtesy of Todd English
Show: Chef Du Jour
Total:
35 min
Active:
15 min
Level:
Easy

Ingredients

Directions

In a 9-inch saute pan over medium-high heat sweat shallots, garlic, hot pepper and oregano in the olive oil. About 2 minutes, until limp. Add vermouth and chicken stock, reduce this by half. Add sea urchin, cooking for 30 seconds. Whisk in butter, chunk at a time, breaking up urchins as you mix. Add parsley. Season with salt and pepper. Add lobster at the last minute. Toss in sauce, and the pour over spaghetti. Toss with spaghetti. Pasta: Use same dough as for tortelli-cut as spaghetti.

IDEAS YOU'LL LOVE

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Broiled Halibut with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Classic Italian Bolognese Sauce

Recipe courtesy of Michele Urvater

Grilled Lamb Chops with Mustard Barbecue Sauce

Recipe courtesy of Bobby Flay

Turk-Eye Meatloaves with Bloody Sauce

Recipe courtesy of Aarti Sequeira

Pasta with Pancetta and Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Spaghetti with Tapenade Sauce and Roasted Tomatoes

Recipe courtesy of Rachael Ray

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking