Spanner Crab and Egg Yolk Rice with Japanese Land Seaweed and Aonori Salt

Name: Spanner Crab and Egg Yolk Rice with Japanese Land Seaweed and Aonori Salt
Yield: Serves 8
Cuisine: Australia
Ingredients: 100 g (3½ oz) unsalted butter, diced; 32 Japanese land seaweed sprigs; ½ bunch tarragon, chopped; flaked sea salt and freshly ground black pepper; 12 organic egg yolks; 400 g (14 oz) picked spanner crab meat; 320 g (11¼ oz) cooked sushi rice