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If uni is packed in water be sure to completely drain and lay on paper towel to remove moisture. The butter will separate if it's too watery. Place uni in food processor and puree until smooth. Add 1/4 of the lemon juice and then add butter gradually until compound is creamy and still tastes strongly of uni. Add chives and blend. Check seasoning, adding salt and lemon juice to taste, then transfer to small bowl and refrigerate until ready to use.
Oyster Stew
Shuck oysters and reserve liquor. Place a heavy pan over medium heat and add olive oil and butter. When it shimmers, add shallots and cook gently until soft. Add garlic and continue to cook for 5 minutes, until garlic is soft as well. Add vermouth or wine and reduce until slightly dry. Add fish stock and reduce by a third.
Add cream slowly and reduce until it is thick enough to coat the back of a spoon. Stir frequently. Add oysters and their liquor and cook until meat slightly curls at edges, about 3 minutes. Season to taste with salt, pepper, and lemon juice. Add chives. Serve immediately.
Spread a layer of sea-urchin butter across pieces of toast and serve alongside stew.
