Exotic Sea Creatures

Looking like black, spiny pincushions, sea urchins are an unexpected delicacy, particularly appreciated in France and Japan. The bright orange coral is served raw in the shell or in sushi, or can add a salty richness to fish sauces and soufflés. Although there are over 500 species of sea urchin, table varieties are scarce and expensive. They are gathered along North American and European coasts, during a season lasting from late summer through to spring. To prepare sea urchins; hold them with a thick cloth and cut around the underside with scissors. Shake out the dark intestines (the coral clings to the sides of the shell). Eat the urchin with a squeeze of lemon juice as part of a raw shellfish platter. Serve with a teaspoon, or scoop out the meat and use as a filling for omelets or flavoring for soups and sauces.