Sea Urchin Recipes

 

Sea Urchin Souffle

3 egg yolks
3 egg whites
1.66 tbsp butter
3.33 tbsp flour
1/3 cup milk
4 tbsp lobster stock
1 box sea urchin, miced
1 6 inch diameter souffle dish, sides buttered and dusted with flour

1. Preheat oven to 400 degrees
2. Add flour, butter, milk, lobster stock to sautee pan and whisk until cramy (bechamel)
3. add egg yolks and sea urhin and mix
4. beat egg whites to stiff peaks and fold into bechamel
5. Place in souffle dish, add aluminum foil to create tower
6. Bake 20-25 minutes until top is golden brown.