In a bowl, combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, chopped chives, salt, and black pepper. Mix until well combined.

Form Cakes

Form the mixture into small patties, about 2-3 inches in diameter. Place on a plate and refrigerate for at least 30 minutes to help them firm up.

Cook Crab Cakes

In a skillet, heat olive oil over medium heat. Add the crab cakes and cook for about 5-6 minutes on each side, or until golden brown. Remove and set aside.

Lobster Bisque Preparation

Sauté Aromatics

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

Add Stock and Cream

Stir in the lobster stock and bring to a simmer. Add the heavy cream and tomato paste, followed by paprika, salt, and black pepper. Simmer for 10 minutes.

Gremolata Preparation

Mix Gremolata

In a small bowl, combine chopped parsley, lemon zest, and minced garlic. Mix well and set aside.

Assembly

Serve

In a bowl, ladle the lobster bisque, top with crab cakes, and garnish with gremolata. Enjoy your dish!