Preheat the oven to 475°F. Slice the focaccia bread into thin slices and brush with olive oil. Bake for 3-4 minutes or until golden brown.

In a heatproof bowl, whisk together the egg yolks lemon juice, and Prosecco until well combined. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water.

Continuously whisk the mixture over the heat until it thickens and doubles in volume, which should take about 5-7 minutes. Remove from the heat and season with salt and pepper to taste.

To assemble the crostini, place 3 sea urchin tongues on top of each slice of focaccia. Squeeze a few dots of the Prosecco zabaglione in between the sea urchin and top with the lardo and torch to melt the lardo. Garnish with sliced chives.