Instructions
Euthanize, crack and quarter the crabs
Melt 2T of the butter and all the oil over medium heat in a large wide stock pot.
Add half the crabs and the cook until well colored.
Add the wine and reduce by half, then add the stock and bring to a simmer.
Cover and cook for 20 minutes. Pull pan from heat without removing the lid and let sit for 10 minutes.
Strain, pressing down, to extract all the flavor rich juices.
Reserve this liquid.
Return the pot, cleaned to medium heat and add the remaining butter, when foaming add the remaining crab, tomato paste, herbs, vegetables and spices.
Cook well but do not burn.
Add the cognac and reduce until dry.
Add the tomatoes, Tabasco and the reserved stock.
Bring to a simmer and hold there, cooking for 25-30 minutes.
Let soup rest for 15 minutes in the pot.
Using an immersion wand or blender, Pulse to combine into a puree. Do not emulsify the soup by over blending.
Strain several times. You should have 5-6 cups of rich soup
Place 5T flour and 3T butter into a pot and melt to combine into a roux.
Add the soup in thirds, thickening as you go.
Whisk to combine and when simmering add the cream.
Bring to a boil and season.
Serve, garnishing with snipped chives