The B-52 by Chef Ben Staley of Restaurant Yarrow

Serves 6

Lobster Shell Emulsion

 

500g lobster shell oil*

50g egg yolk

50g lobster liquid*

40g apple vinegar

salt, to taste

 

Add the egg yolks to a stand mixer, fitted with the whisk attachment

Over medium speed, slowly drizzle in the lobster oil to make an emulsion

Go slow as to not break the emulsion, it will take approximately 20 minutes

A squeeze bottle with a fine tip works nicely to control the flow of oil

Once all of the oil is added, with the mixer still running, add the lobster liquid, apple vinegar, and salt

Reserve in the fridge until needed

 

*Lobster Shell Oil

 

500g lobster shells

1200g neutral oil

 

In a blender, combine the shells and oil, blend until roughly broken apart

Add to a pot with at least 4cm of extra space

Cook over medium-low heat for 4 hours

The pot shouldn’t boil aggressively.

After 4 hours, allow to cool completely at room temperature

Strain through cheesecloth overnight 

Discard the shells and reserve the oil until needed

 

*Lobster Liquid

 

After picking any lobster meat from the shells, or if using frozen picked meat

Firmly squeeze all of the meat with your hands, collecting the liquid in a bowl

Reserve until needed

 

Pickled Mustard Seeds 

 

100g brown mustard seeds

20g caraway seeds

200g white vinegar

200g water

20g salt

20g sugar

 

Combine all of the ingredients in a non-reactive container

Allow to sit at room temperature for 2 days

Strain the seeds and discard the liquid

Reserve until needed

 

“Salt & Vinegar” Chips

 

300g fingerling potatoes

250g white vinegar

750g water

50g kosher salt

25g white vinegar powder

Neutral oil, for frying

 

Combine vinegar and water

Using a mandolin, slice the potatoes to 2mm thick

Add the potatoes to the vinegar and water mixer

Allow to sit in the water overnight

Combine the white vinegar powder and salt 

Reserve until needed

The following day, heat up your frying oil to 165ºC

Remove the potatoes from the water

In batches, fry the potatoes until golden brown

Once fried, add the potatoes to a bowl and season with the vinegar powder and salt mixer

Reserve until needed

 

Parker House Buns

 

672g AP flour

75g sugar

47g skim milk powder

6g salt

86g butter

375g milk

4 eggs 

50g cream

15g instant yeast

 

Add flour, milk powder, and salt in the bowl of a stand mixer fitted with the hook attachment

Add milk and sugar to a pot

Warm over low heat until body temperature

Transfer to another container and whisk in yeast

In the same pot, melt the butter over low heat until just melted

Once melted, add butter and 2 eggs to the milk mixture

Whisk to combine 

Once combined, slowly pour into the stand mixer over medium low speed

Knead until the dough pulls from the sides

Transfer the dough to an oiled bowl, cover with plastic wrap, allow to proof until doubled in size

Once doubled in size, weigh out 120g balls

Shape the balls into linear bun shapes

Neatly place the dough into a suitable pan lined with butter parchment

Wrap with plastic wrap and allow to rise until doubled in size

Preheat your oven to 160ºC 

Combine remaining 2 eggs and cream until homogenized

Once doubled in size, brush with an egg wash

Bake the buns for 10 minutes, then rotate, then bake for another 10 minutes

Allow to completely cool in the pan

Reserve until needed

 

To assemble

 

900g picked lobster meat

300g reserved lobster shell emulsion

50g reserved pickled mustard seeds

120g sliced celery (4mm thick)

30g finely chopped celery leaves

60g finely diced white onion

6 parker house buns (cut halfway through the top)

soft butter, to toast the buns

salt, to taste

6 medium butter leaf lettuce leaves

Reserved “Salt & Vinegar” chips

 

In a bowl, combine the lobster meat, lobster shell emulsion, pickled mustard seeds, celery, celery leaves, white onion, and salt

Mix to combine, being careful not to over mix

In a non-stick pan, over medium heat, toasted the buns on their sides until golden

Open up the cut buns and line with the butter lettuce

Divide the lobster mixture among the 6 buns

Top with “Salt & Vinegar” chips

ROB TRYON

Head Seafood Dude

Rob is the founder & owner of Effing Seafoods. Rob’s dad was a fisherman and he grew up around seafood in the Effingham Inlet on Vancouver Island. He came to Alberta for the oil field work, but quickly fell in love with the province even though he was still drawn to the ocean. That’s when Rob decided to start Effing Seafoods – a company that would supply Albertans with fresh seafood that came from known and reliable sources. Rob’s passion and enthusiasm for his craft was contagious and soon the company grew!

SHAWN HARTWELL

Seafood Specialist

Shawn’s bio.

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