Sea Urchin Soufflé

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Jeremiah Tower

Published 2002

  • About

This may seem like an obscure recipe, but sea urchins are back in vogue and they are not always eaten raw at sushi bars. I recently prepared this recipe in Galicia as a first course, before a lunch of lampreys cooked in a sauce finished with their blood (like a true coq au vin or jugged hare). But the first time I cooked a sea urchin soufflé was in 1975. Jim Beard had told me that if he had to choose four restaurants in the United States to revisit, they would be the

Ingredients

Method