Oysters with Sea Urchin Butter

As much as I love to eat sea urchin straight out of the sea, I also can restrain myself from popping these sweet morsels in my mouth long enough to know that it is also a versatile and delicious ingredient. So how better to top delicate pacific oysters than with a luxurious sea urchin butter?

Inspired by Tetsuya's sea urchin butter that he puts on veal, I decided to play up a slightly more citrusy note because I'm serving these oysters as canapes and I don't want something too rich weighing my guests down. The trick to this is to use the freshest ingredients, and thankfully I got given some amazing sea urchin from Cando Fishing.

I used:

• Sea Urchin
• Butter, softened
• Sea Salt
• Wasabi (just a teeny tiny bit!)
• Lemon Juice

I placed everything in a blender - quantities to taste - then rolled it up in some baking paper to harden in the fridge. When it came time to serve the oysters, I cranked up the grill to its highest setting, and topped each oyster with half a teaspoon of butter - just a pat. Grill till the oysters are warmed through and the butter is melted and toasty brown, then finish with grated orange zest, to lighten it up.

I love how the sea urchin just boosts the 'seafood-ness' of the oysters, with the butter providing a luxuriousness, and the suggestion of wasabi and lemon in the background to cleanse the palate. You can, of course, add a choice of herbs like chives if you'd like a little green, but I like this mouthful as it is. Juicy, plump, and decadent. I had a couple of friends who weren't too crazy about the fresh sea urchin - nothing's ever a hundred percent - and they loved the oysters.

Such a simple recipe, and a crowd pleaser every time.

If you are thinking of trying sea urchin but not quite sure how to get a good fresh one, you can read about my chat with John of Cando Fishing here to find out more.