
Essential Pantry with John Javier: Lobster, Whey, Kabsa Spice & Roses
Words: John Javier
Imagery: The Tent (At The End Of The Universe)
This recipe comes from one of my favourite dishes that we serve at The Tent (at the End of the Universe). We make our own labneh at the restaurant for our tzatziki and every time we make it, we are left with an excessive amount of whey. I felt like I needed to incorporate it into our menu somehow and this dish was the end result. We emulsify the whey with butter and cream and then season it with a spice mix called kabsa. Traditionally, kabsa spice mix is used in an Arabic rice dish but in this instance, we season the whey emulsion with it. We serve the lobster with a pink radicchio salad and roasted sunchokes but in a more casual setting, it would feel just as right with a big bowl of fries.

Whey
Ingredients
3kg yogurt
Method
1. Place the yogurt into a large wire strainer and leave it in the fridge over a metal bowl overnight. The yellow liquid that will have collected in the bottom of the bowl the next day is called whey. Reserve the yogurt solids in the strainer for another use and set aside the whey.
Lobster
Ingredients
2 live lobsters
2kg ice
Method
1. Submerge the lobsters in ice water for 15 minutes to put them to sleep.
2. Bring a pot of water to the boil.
3. Place the lobsters into the boiling water and cook for 2 minutes and 30 seconds and then shock them in ice water.
4. Remove the claws and knuckles from the body and take the meat out. Cut the lobster in half lengthways and stuff the claw and knuckle meat back into the head.
Kabsa Spice Mix
Ingredients
20g black peppercorns
40g coriander seeds
20g cumin seeds
20g fennel seeds
8g cloves
16 pods black cardamom
16 pods green cardamom
2 dried black limes
24g cinnamon powder
5g ground white pepper
8g paprika
2g ground ginger
2g turmeric powder
Method
1. Preheat your oven to 200c then roast the dried black limes for 5 minutes.
2. Combine everything else that isn’t already a powder into a pan and toast.
3. Add all of the toasted spices, black limes and powders into a blender and blend until it all becomes a powder.
Kabsa Sauce
Ingredients
1 white onion – peeled and diced
6 cloves garlic – peeled and sliced
250g unsalted butter
500g whey
500g double cream
1 tablespoon kabsa spice mix
Salt
Method
1. Cook the onions and garlic over low heat until caramelised. Add the butter, whey, double cream and kabsa spice mix. Heat the mixture until just warm.
2. Pour the warm mixture into a blender and blend until smooth. Make sure to start the blender on low and increase the speed gradually so you don’t burn yourself, as starting immediately at a high velocity can cause the sauce to explode out of the blender. Season to taste with salt. Allow the sauce to cool in the fridge.
To Serve
Ingredients
2 prepared lobsters
500g kabsa sauce
1 pinch dried rose petals
Method
1. Preheat the oven to 200c. Place the lobster halves on a metal tray with the meat exposed side up. Spoon the kabsa sauce over the meat and roast in the oven for 7 minutes.
2. Once cooked, remove lobsters from the oven and place onto plates. Sprinkle dried rose petals sparingly as they are extremely strong in flavour. Ideally, you want 1-2 petals with each bite. Place dressed lobsters onto plates and serve.
3. Eat it.