Ingredients

SHRIMP CUSTARD AND STONE CRAB CAKE:
2 whole eggs
1 egg yolk
4 oz. shrimps, peeled and deveined
8 oz. Stone Crab Meat
1 Tbsp. olive oil
1 Tbsp. chives finely chopped
1 tsp. Old Bay Seasoning
Salt and pepper
1 C. heavy cram
SEA URCHIN SAUCE:
Florida Lobster Body (2 each)
3 Tbsp. chopped shallots
2 tsp. fresh mushrooms
2 tsp. chopped celery
2 tsp. chopped leek of several spring
thyme
1 pinch saffron
Coriander, black pepper and bay leaf
1 bouquet garni, composed
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 C. dry vermouth
2 C. fish stock
1 C. orange juice
Sea Urchin Butter
1 oz. Sea Urchin roe
1/4 lb. unsalted butter
1 C. coconut
1 tsp. chopped ginger
GARNISH:
1 sweet potato fine julienne
2 Tbsp. flour
1 C. olive oil

Cooking Instructions

How to Prepare the Key West Shrimp Custard:
Peel and clean the shrimps, place in a blender with the whole eggs, egg yolk, Old Bay, salt and pepper. Blend to puree, add the cream and process until all blended. Taste and correct seasoning. Transfer to a bowl and place over ice.
How to Prepare the Stone Crab Cake:
Crack the claws lightly with a nut cracker, being careful not to crush the meat, remove the crab meat with your finger and set aside. Add finely chopped chives, and fold the mixture into the shrimp custard in a small saute pan over high heat. Add olive oil, place a flan ring in the center, and place one spoon of the crab mixture into the ring to make a perfect circle. Remove the ring and cook only on one side for two minutes over high heat. Bake in a 350 degree oven for three to five minutes. Remove from the oven and turn the stone crab over.
How to Prepare the Sea Urchin Sauce:
Process the sea urchin roe with the butter and refrigerate until firm, at least 1 hour. Cut the bodies in half length. Melt the butter and the olive oil in a large skillet over high heat and add the lobster bodies. Stir in the shallots, celery, leek and mushrooms, stirring with a wooden spoon until all the lobster pieces have turned red. Add the dry Vermouth, bouquet garni, saffron and chopped ginger. Cover the skillet, reduce the heat and simmer slowly for 10 minutes. Add the fish stock, orange juice and coconut milk, enough to cover and simmer for 40 minutes until the liquid is reduced by three quarter. Strain the stock through a fine sieve into a small saucepan, and set aside until needed. To finish the sauce, bring the sauce to a boil, add sea urchin butter to the sauce, little by little, whisking constantly until the butter is thoroughly incorporated, adjust the seasoning, if necessary, and strain the sauce.
How to Prepare the Garnish: Cut potato into julienne, dust with flour and lightly fry in olive oil. Season with salt and pepper. Pour the sea urchin sauce over the plate and place the stone crab in the corner of the plate. Garnish with the fried julienne potatoes on top of the cake. Bon Appetit!

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)