Uni and Lobster Sauce for Spaghetti


  • 2 tablespoons shallots minced (about 2)
  • 2 cloves garlic minced
  • 1/4 teaspoon pinch crushed hot pepper flakes
  • 1 teaspoon of dry oregano
  • 1 tablespoon olive oil
  • 1/2 cup of sweet vermouth you may use white wine instead
  • 1/2 cup chicken stock
  • 4 ounces uni
  • 1/2 cup butter cut into chunks
  • 1 tablespoon chopped parsley
  • Salt and ground black pepper to taste
  • 1/2 pound shucked and cooked lobster meat
  • 12 ounces spaghetti prepared, rinsed, set aside


  • In a 9-inch saute pan over medium-high heat sweat shallots, garlic, hot pepper and oregano in the olive oil. About 2 minutes, until limp. Add vermouth and chicken stock, reduce this by half. Add sea urchin, cooking for 30 seconds. Whisk in butter, chunk at a time, breaking up urchins as you mix. Add parsley. Season with salt and pepper. Add lobster at the last minute. Toss with spaghetti. Serve immediately.


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