Sea Urchin Soufflé


  • 4 large sea urchins
  • 2 ounces butter
  • 2 tablespoons flour
  • 1 cup fish stock
  • 2 egg yolks
  • 4 egg whites
  • salt and freshly ground pepper


Using scissors, cut a hole around the inside perimeter of the underside of the sea urchin. Discard the cut shell and clean out the inside of the remaining shell, leaving only the orange-colored roe that sticks vertically to the shell. When the shell is perfectly clean, scoop the roe into a bowl. When all the roe is out, clean the shells thoroughly and dry the inside surfaces. Puree the roe.

To make the soufflé base, melt 1 ounce of the butter in a saucepan. Add 1 tablespoon of the flour and cook over low heat for 5 minutes, stirring all the time. Heat the fish stock, add to the butter-flour mixture, and whisk until smooth. Cook over low heat for 30 minutes, whisking every 5 minutes and skimming off any scum that rises to the surface. Let cool to room temperature.

Heat the oven to 400°F.

Stir the egg yolks and the pureed roe into the soufflé base. Rub the insides of the shells with the remaining butter and dust with the remaining flour. Beat the egg whites until stiff. Fold them into the soufflé base and spoon into the shells. Cook until the soufflés have risen and are slightly browned on top, about 20 minutes. Serve immediately.