Baked Sea Urchin With Sea Urchin Butter

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy			2	Servings

INGREDIENTS

12		Sea urchins in shells
1	c	Unsalted butter
		Freshly-ground white pepper
2	T	Fish stock
1	T	Heavy cream
1	pn	Cayenne pepper
		Coarse salt, to taste
1	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 850 Calories From Fat: 836 Total Fat: 95g Cholesterol: 254.4mg Sodium: 183.7mg Potassium: 88.3mg Carbohydrates: 2.8g Fiber: <1g Sugar: <1g Protein: 1.6g