Sea Urchin Sauce

Deselect All

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