This butter is based on a recipe by Greg Doyle, one of Sydney’s foremost seafood chefs, who for many years ran the much-awarded Pier restaurant in Rose Bay.
It can turn a weekday dinner of grilled steak into something very special, and can also be used with barbecued prawns.
500g unsalted butter, softened
100g sea urchin meat
Pinch of cayenne pepper
Juice of ½ lemon
2 small red chillies, seeded and finely chopped
2 cloves garlic, minced
2 tablespoons finely chopped tarragon
Whip the butter in a food processor until pale and light.
Put the sea urchin meat, cayenne pepper, lemon juice, chillies, and garlic into the bowl and blend until it’s a fine cream.
Fold in the tarragon until it’s well combined. The mixture will be quite soft.
Transfer to a bowl, cover with plastic wrap and rest in fridge for 10 minutes to firm up, if needed.
Tear off 4 squares of baking paper, about 30cm x 30cm. Put a quarter of the butter into the middle of each piece of baking paper and roll into a log with a diameter the size of a 20-cent piece. Twist and tighten the ends so it looks like a bon bon.
Refrigerate until ready to use.
To serve, cut disks of butter, about 5mm thick, to dress a grilled steak, add an umami hit to a grilled fish fillet, or spread on a crumpet.
You can freeze the butter for later use, then just cut off disks when you need them. Use plastic wrap instead of baking paper when you roll the logs. Seal in a ziplock bag or Tupperware container.