Sea Urchin Soufflé

Preparation info
  • Serves


    • Difficulty


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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