If you are using live lobsters, boil them for 8-10 minutes until cooked, then remove the meat and chop into bite-sized pieces. Ensure that the crab meat is picked free of shells.

Chop the Vegetables

Finely chop the onion, celery, carrot, and garlic, ensuring they are all uniform in size for even cooking.

Cooking

Sauté Vegetables

In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion, celery, and carrot, and sauté for about 5-7 minutes until softened. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Deglaze the Pot

Pour in the dry white wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Allow the wine to reduce by half.

Add Stock and Herbs

Pour in the fish stock, and add the thyme and bay leaves. Bring to a simmer and let cook for about 15 minutes to develop flavor.

Add Seafood and Cream

Add the lobster and crab meat to the pot, followed by the heavy cream. Stir to combine and simmer for an additional 5-10 minutes until heated through.

Season and Serve

Remove the bay leaves, season with salt and black pepper to taste, and serve hot, garnished with fresh herbs if desired.