Recipe courtesy of Todd English

Sea Urchin Sauce

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
Share This Recipe

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

  1. 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.

Sea Urchin Bruschetta

Sea Urchin Ceviche with Orange Chile de Arbol Sauce

Rare Seared Tuna and Scallop, Taro Root Chips and Sea Urchin Sauce

Terrine d'Homard Mousseline (a Mold of Sea and River Food Set with Cream and Eggs)

Alternative to Butter/Egg Sauces

Veal Scaloppini with Saffron Cream Sauce

Fried Fish Fingers with Tartar Sauce

Seafood and Sausage Pasta with Essence Cream Sauce

🤤 More Drool-Worthy Recipes