In a bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix until well combined.

Form the Cakes

Shape the mixture into small patties (about 2 inches in diameter) and place them on a baking sheet.

Chill the Cakes

Refrigerate the crab cakes for at least 30 minutes to firm up.

Cook the Crab Cakes

In a skillet, heat olive oil over medium heat. Add the crab cakes and cook for about 4-5 minutes per side or until golden brown.

Lobster Bisque

Sauté the Aromatics

In a saucepan, melt the butter over medium heat. Add shallots and garlic, and sauté until translucent.

Add the Stock and Tomato Paste

Stir in the lobster stock and tomato paste. Bring to a simmer.

Finish the Bisque

Add the heavy cream and cognac. Season with salt and black pepper. Simmer for 10 minutes, then blend until smooth.

Gremolata

Make the Gremolata

In a small bowl, mix together the chopped parsley, minced garlic, and lemon zest.

Serve

Plate the Dish

Serve the crab cakes on a plate with a drizzle of lobster bisque, topped with gremolata and garnished with chopped chives.