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.