| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | 2 | servings | ||
INGREDIENTS
| 12 | Sea urchins in shells | |
| 1 | c | Unsalted butter |
| Freshly-ground white pepper | ||
| 2 | tb | Fish stock |
| 1 | tb | Heavy cream |
| 1 | pn | Cayenne pepper |
| Coarse salt; to taste | ||
| 1 | ts | Fresh lemon juice |
| Seaweed; (optional) | ||
| 1 | Whole lemon; halved |
INSTRUCTIONS
Heat oven to 450 degrees. Cut away the flat bottom of the sea-urchin shell with scissors; pour away liquid. Scrape out membrane with the end of a spoon's handle. Set aside the six most attractive urchins in a baking dish. Scoop the flesh out of the remaining six to yield about 1/2 cup. Pulse in food processor for 5 to 8 seconds. Add butter, and blend until thoroughly emulsified; add more butter if necessary. Press the urchin-butter mixture through a sieve with a spatula. Bake the whole sea urchins 4 to 5 minutes. Meanwhile, combine stock, cream, cayenne, salt, and pepper, to taste, in a small saucepan over medium heat. Add urchin-butter mixture, stirring constantly, until resulting emulsion thickens. Adjust seasoning; add lemon juice. Remove sea urchins from oven. Arrange them on a bed of seaweed, drizzle with Sea Urchin Butter, and garnish with lemon halves. Serves 2. Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 852 Calories (kcal); 95g Total Fat; (97% calories from fat); 2g Protein; 4g Carbohydrate; 259mg Cholesterol; 31mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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