Instructions
- In a large pot or Dutch oven, melt all Base Unsalted butter over medium heat.
- Add the Shallot and Celery and cook until translucent, about 5-7 minutes.
- Bloom the Saffron threads in 2 tablespoons of warm Lobster stock for 5 minutes. Add to the pot.
- Pour in the remaining Lobster stock and bring to a simmer. Cook for 25 minutes.
- Strain the stock through a fine-mesh sieve lined with cheesecloth. Return the stock to the pot.
- Gently heat the Heavy cream in a separate saucepan. Do not boil.
- Whisk the warm Heavy cream into the Lobster stock.
- Gently fold in the Dungeness crab meat and Crab roe (if using). Heat through.
- Stir in the Brandy and Lemon juice. Season with Fleur de sel and White pepper to taste.
- Garnish with Chervil sprigs and serve immediately.
