Pine Smoked Crab w/ Dulse Hollandaise

For the Smoked Crab:

1. Set a steamer basket over a pot filled with 2 inch of water. Add 2 Tbsp Lapsang Souchong and Salt and bring to a boil over high heat.
2. Using tongs, place the crab in your sink and spray it down with water for an initial cleaning.
3. Transfer crab to the steamer basket, belly up. Reduce heat to medium to maintain a simmer and cover. Steam until the crab is cooked through and the shell has turned bright orange, around 15 minutes. While cooking, prepare your hollandaise.
4. Transfer crab to a colander and rinse with cold water until it is cool enough to handle.
5. To clean the crab, flip it on its back and remove and discard the apron. Pull up the top shell, revealing its innards, and reserve. Remove and discard the gills and mandibles. Rinse out any remaining innards. On a cutting board, split the body in half.
6. Transfer the crab to a smoking cloche with Black Truffle (if using), replace the top shell for presentation and bring to the table. Place the last tablespoon of Lapsang Souchong in the bowl of a handheld smoker, attach its hose to the cloche, light the tea and turn on the smoker. Fill the cloche with smoke and let it sit for 3-5 minutes. Remove the top and let the smoke billow out. Serve with Dulse Hollandaise, Whitefish Roe and shaved black truffle.

For the Dulse Hollandaise:

1. Melt butter in a saucepan over medium heat. Remove from heat and set aside. 
2. Prepare a double boiler by setting a medium metal bowl inside an appropriately sized pot filled with simmering water (but do not let bowl touch the water). Whisk Egg Yolk, Lemon Juice, and 1 Tbsp. hot water inside the bowl. Drizzle in the melted butter in a slow steady stream, whisking constantly, until all of the butter is fully emulsified and the sauce is thick. Season with Dulse Flakes, Old Bay and additional Kosher salt to taste. Serve immediately with crab.