Sea Urchin with Sea Urchin Emulsion

Recipes are for 10 servings.

Lobster Bouillon
Ingredients:
1000 gr lobster body
50 gr clarified butter

800 gr tomato
150 gr fennel
6 gr passilla chili
50 gr clarified butter
1500 gr water
Sea salt

Method:
Cut the lobster body into small pieces; rinse under running water and let drain over a perforated pan.
Dice the tomato and the fennel.
Cut both ends of the passilla, split, remove the seeds and slice finely.
In a sauce pot sweat the fennel with clarified butter and sea salt. Add the tomato and the pasilla chili. Sweat until cooked and all the natural juices have completely reduced. Pour the water and bring it up to a simmer.
In a sauce pot roast lobster body with clarified butter and salt. Bring the shell to a light golden color. Drain over a perforated pan.
Transfers the lobster and the vegetables into the gastrovac and season with salt.
Pressure the cooker at -0.8 bar. Cook at 90°C for 60 minutes.
Strain the bouillon into a fine chinois and cool down in the blast chiller.

Santa Barbara Sea Urchin
Ingredients:
10 piece Santa Barbara Sea urchin

Method:
Cut the top part of the shell and remove the 5 tongues or roe. Strain the juice through a fine chinois.
Clean the roe perfectly into bowl with cold water and let drain.
Keep the nicest pieces for serving and the rest will be used for the emulsion.
Serve the sea urchin at room temp, barely warmed.

Sea Urchin Emulsion
Ingredients:
200 gr lobster bouillon
60 gr butter
2 gr soy lecithin
60 gr sea urchin water
60 gr sea urchin roe
15 gr lemon juice
5 gr grated ginger
Red Togarashi
Sea salt

Method:
Simmer the lobster bouillon, add the butter and whisk over. Pour into a blender and add the soy lecithin, sea urchin water and sea urchin roe. Emulsify and infuse the ginger. Season with the lemon juice, sea salt and togarashi.
Pass through a fine chinois.
Warm and emulsify to serve the sauce.

Comments

[Jeff Maassen]

Thanks for featuring Santa Barbara Sea Urchins on your menu. If you want to see some great pictures of Santa Barbara Sea Urchins check out my Blog. I am a Sea urchin diver here in S.B.
Jeff
http://unidiva.blogspot.com/

[Al Cornelissen]

Hi,

Saw the episode of 'No Reservations' on Chicago. This dish looked stunning. Gonna try to make it. Thanks for the recipe.