Difficulty: Intermediate [3/5]
Open the sea urchins with scissors and carefully extract the coral and juice. Rinse the shells thoroughly. Line the base of each shell with a thin layer of mushroom duxelles*, then top with the coral and an egg yolk.
Place the prepared sea urchins on a bed of coarse salt in an ovenproof dish. Warm gently in a low oven, akin to shirred eggs, keeping the yolks runny.
In a saucepan, melt the butter and whisk in the reserved sea urchin juice, whipping cream, and lobster bisque. Finish with chopped chives. Spoon the sauce around each yolk.
Serve with slices of sandwich bread lightly coated in butter.
*Mushroom duxelles recipe: previously published here
