Crab bisque

For the stock, combine roughly chopped carrots, celery and onion, shrimp, crab claws, a halved head of garlic, chicken wings and a chopped parsnip with kosher salt and vegetable oil.

Roast at 400F, convection preferred for browning, for about 20 minutes, pulling once the corners start to almost turn black.

Add boiling water to the pan to lift the fond.

Move everything to a large stock pot, cover with cold water, and add peppercorns, tarragon, parsley, bay leaves and saffron.

Partially cover and simmer 2 to 3 hours; set aside or refrigerate.

Heat the vegetable oil over medium-high heat in a high-walled saute pan; saute the shallots, carrot and celery about 5 minutes until well sweated.

Add the lump crab meat and saute with the aromatics about 1 minute.

Add the garlic, tomato paste and orange zest; saute 1 to 2 minutes until a thick sticky fond forms.

Deglaze with the white wine, scraping up the bottom; add the seafood stock, miso, rice, bay leaves and roasted red pepper.

Bring to a simmer and hold until the rice is cooked, about 25 to 30 minutes.

Off the heat, remove the bay leaves and add more stock if it looks too thick.

Puree in batches in a blender on high about 2 minutes until velvety.

Return to the stovetop, whisk in the heavy cream, and season with kosher salt and ground white pepper, tasting and adjusting.

Strain through a fine mesh sieve.

Pour around a small mound of steamed lump crab meat; garnish with a sprig of dill, flaky finishing salt, black pepper, a drizzle of heavy cream, a drizzle of spicy olive oil and fresh tarragon.