Cassolette of Sea Urchin and Lobster
Chef Ken Oringer of Clio – Boston, MA
Adapted by

Yield: 4 Servings


    Parsnip Milk:
  • 2 cups milk
  • ½ pound parsnips, peeled and cut into ¼-inch discs
  • 2 teaspoons honey

    Beurre Monte:
  • 3 ounces water
  • 2 teaspoons lemon juice
  • 1 pound butter, room temperature
  • Salt

    Preserved Lemon:
  • 1 cup sugar
  • 1 cup water
  • 1 lemon, just the peelings

  • 8 ounces sea urchin roe
  • 4 ounces cooked lobster meat, chopped
  • 1 teaspoon sea beans, blanched and finely chopped
  • 1 teaspoon jalepeño pepper, small dice
  • ½ teaspoon anchovy fillets, chipped very fine
  • Espelette pepper, to taste
  • Soy sauce, to taste
  • Lemon juice, to taste
  • Salt

    To Assemble and Serve:
  • 1 teaspoon preserved lemon
  • Chives
  • Korean long pepper threads
  • Fried shallot
  • Espelette pepper

For Parsnip Milk:
In a small pot combine them milk, parsnips and honey, and bring to a simmer over medium heat. Remove from heat and place in a warm place. Allow the flavor to infuse for 2 hours. Strain into a medium bowl and cool.

For Beurre Monte:
In a small saucepan, bring water and lemon juice to boil. Remove from heat and slowly add the butter. Emulsify with a hand blender. Season with salt and reserve in a warm place.

For Preserved Lemon:
Combine sugar and water in a small saucepan and bring to a boil. Turn heat to low, add lemon peels and cook slowly until lemon is semitransparent (about 10 minutes).

For Cassolette:
In a medium-sized pot over very gentle heat combine 6 ounces of the parsnip milk with sea urchin roe, lobster meat, sea beans, jalapeño and anchovy. Season with espelette pepper, soy sauce, lemon juice and salt. In a separate pot, heat the remaining parsnip milk over low heat. Once warm, turn off the heat and foam the milk using an immersion blender.

To Assemble and Serve:
Thinly slice 1 teaspoon of preserved lemon and divide it equally among 4 serving bowls. Cover with warm sea urchin and lobster mixture. Top with the parsnip milk foam, and garnish with chives, fried shallots, espelette pepper and Korean long pepper threads.

   Published: September 2006