Light a wood or charcoal fi re.

From the bottom of the urchin, carefully remove enough of the shell to gently remove the uni. Remove and discard everything else in the shell, then rinse with clean water. You may also ask your fishmonger to do this for you.

Return two of the uni pieces back into each shell.

Place the shells on the hot grill. Allow to cook for 3–4 minutes, just until you see a slight bubble in the liquid around the uni—you are just “taking the chill off” and adding a touch of smoke flavor.

Remove the shells from the grill, squeeze the lemon over the uni, then sprinkle with flake sea salt, to taste.