Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)



  • 12 x sea urchins in shell
  • 1 cup unsalted butter
  • freshly-ground white pepper
  • 2 tbl fish stock
  • 1 tbl heavy cream
  • 1 pch cyenne pepper
  • Coarse salt to taste
  • 1 tsp fresh lemon juice
  • Seaweed (optional)
  • 1 whl lemon halved


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.

Click here to translate this page into several different languages


Dungeness Crab--- King Crab---Snow Crab--- Blue Crab--- Lobster--- Salmon--- Octopus--- Tuna--- Mackerel--- Herring

Seaurchin--- Monkfish--- Geoduck--- Shrimp--- Oysters--- Tuna-Roe--- Sardines--- Skate-Wings--- Mussels--- Moon-Fish

--- Grey-Mullet--- Conch--- Clams--- Sole--- Halibut--- Silver Pomfret---Yellow Croaker--- Mahi Mahi--- Marlin

--- Red-Snapper--- Emperor--- Moon Tail---Sword-Fish--- Seer-Fish--- King-Fish--- Trigger-Fish---Reef-Cod

Squid---Chilean Sea Bass---Red Fin Bream---Sea-Crab

© Copyright Starvin Marvin's Seafoods LLC