Ingredients
- 2 tablespoons shallots, minced (about 2)
- 2 cloves garlic, minced
- 1/4 teaspoon (pinch) crushed hot pepper flakes
- 1 teaspoon of dry oregano
- 1 tablespoon olive oil
- 1/2 cup of sweet vermouth (you may use white wine instead)
- 1/2 cup chicken stock
- 4 ounces sea urchin (12 to 18 whole urchins)
- 1/2 cup butter, cut into chunks
- 1 tablespoon chopped parsley
- Salt and ground black pepper to taste
- 1/2 pound shucked and cooked lobster meat
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
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By stephoodie
on January 11, 2013
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I found some prepared Uni at my local Asian market and used fresh crab instead of lobster. This dish was so rich and sweet. I underestimated the shallot and hot peppers for guests sake, but next time I will add a lot more heat! It was fabulous!
By jillnish
San Francisco, CA
on December 03, 2012
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I have to admit, I was skeptical at first. My husband came home with live uni (sea urchin and wanted to prepare a pasta dish. I found this recipe and I have to say that it was amazing! The sweet vermouth really made it come together. We used bucatino pasta and added frsh chopped tomato for color and chopped can clams instead of the lobster. I even cut down on the butter and it was still very rich and tasty.
By samarga_11539712
Mountain View, CA
on February 27, 2011
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I had a Sea Urchin (Uni & Scallop mac and cheese dish in a great restaurant in downtown Healdsburg and wanted to recreate it.
This recipe is definitely the closest I have ever gotten to recreating that dish. I couldn't believe how easy it was to make and SO yummy!
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