Best Sea Urchin Mousse With Ginger Vinaigrette Recipes

SEA URCHIN SAUCE

Sea Urchin Sauce image

Provided by Food Network

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoons shallots, minced (about 2)
2 cloves garlic, minced
1/4 teaspoon (pinch) crushed hot pepper flakes
1 teaspoon of dry oregano
1 tablespoon olive oil
1/2 cup of sweet vermouth (you may use white wine instead)
1/2 cup chicken stock
4 ounces sea urchin (12 to 18 whole urchins)
1/2 cup butter, cut into chunks
1 tablespoon chopped parsley
Salt and ground black pepper to taste
1/2 pound shucked and cooked lobster meat

Steps:

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.

PRESSED SEA URCHIN SANDWICHES WITH SOY-GINGER BUTTER

Pressed Sea Urchin Sandwiches With Soy-Ginger Butter image

Provided by Julia Moskin

Categories quick, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

5 tablespoons unsalted butter, softened at room temperature
1 tablespoon minced ginger
1 tablespoon minced shallot
1 teaspoon soy sauce
1 long soft baguette or loaf Cuban bread
About 2 1/2 ounces (1 small standard-size tray with about 20 pieces) sea urchin (see note)
Olive oil for brushing
Coarse sea salt

Steps:

In a small skillet, melt 1 tablespoon butter over low heat. Add ginger and shallot and cook, stirring, until soft and translucent, about 5 minutes; do not brown. Let cool. Place remaining butter in a small bowl. Add ginger-shallot mixture and soy sauce and mix until very smooth.
Cut bread into 4 pieces, then slice each piece in half horizontally. Thickly spread top and bottom surfaces of each sandwich with about 1 tablespoon soy-ginger butter. Divide uni among 4 sandwich bottoms; with a butter knife gently spread it over bread.
Heat a griddle, sandwich press or heavy skillet until medium-hot. Close sandwiches and lightly brush top and bottom crusts with olive oil. Cook sandwich 2 to 3 minutes on each side, until golden brown. If using a griddle or sauté pan, press or weigh sandwich down as it cooks. Cut each sandwich in half on the diagonal. Sprinkle with sea salt and serve.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 563 milligrams, Sugar 6 grams, TransFat 1 gram