Rock Urchin with Lobster Sauce

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Credit: Didier Loire
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Ingredients (4 people)

Lobster Roe and Squid

  • 1/3 ounce lobster roe (10 g)
  • 2 3/4 ounces uni (80 g)
  • 1 ounce lemon flesh (30 g)
  • 1 1/2 ounces arugula (45 g)
  • 4 teaspoons olive oil (2 cl)
  • 1 basil leaf
  • 1/2 clove roasted garlic, sliced
  • 1 pound squid (500 g)

Instructions

Step 1: Rock Urchins

Open the urchins, remove the uni without damaging it, and strain the liquid through a fine meshed chinois.

Clean the uni piece by piece with paper toweling. Remove the spikes from the shells with a steel brush, wash the shells under running water, and set aside.

Step 2: Lobster Roe and Squid

Cook the lobster roe in a double-boiler. Cool the roe as soon as it sets, and finely chop. Sauté the squid body over a high heat, cool, and chop as finely as possible. Reserve the tentacles for the sauce.

Crush the arugula in a mortar and pestle.

Combine the squid, lobster roe, garlic, lemon, arugula and uni in a sauté pan. Emulsify with olive oil, flavor with a crushed basil leaf, and season with salt and the coarsely ground black pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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