Crab and Pappardelle
Sea Urchin Butter
Sweat shallots and lemon, then deglaze with wine.
Add crab, reserving a large piece for garnish.
Cook pasta in salted boiling water. Drop reserved crab and sea urchin into butter to poach.
Combine pasta with lemons and shallots. Fold in crab and sea urchin butter – keep it moving to emulsify butter.
Add chives and season to taste. Remove crab and urchin from butter and pat dry.
Plate pasta garnish with crab, urchin and chervil.
Cook out shallot and garlic until soft.
Blend with room temperature butter and urchin. Season.
Chill until needed.