| 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
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