Technical Stages :

• Prepare the ingredients.
• Peel the potatoes. Cut them in two and cook them.
• Fry the thawed seafood in a little bit olive oil.
• Add salt and pepper.
• During cooking, remove the excess water and reserve.
• Chop the garlic and add it to the seafood mix; stir for 3 minutes.
• Add half lobster bisque and stir once again for 3 minutes. Set aside.
• Prepare the sabayon that will be used to gratiné the parmentier at the end of the recipe.
• Separate egg whites and only keep the yolks.
• Place in a small saucepan with 2 tablespoons water. Add salt and pepper.
• Beat in a figure 8 motion in a bain-marie or next to the heat until thickens. Reserve.
• Once cooked, mash the potatoes using a potato ricer Add the butter to the mash, mix and pour in the milk that was heated (not boiled); add salt and pepper.
• The purée must be a little bit more liquid than normal.
• In a pan, reduce the juice of the seafood mix.
• Add the rest of the bisque, mix well.
• Add the liquid cream and reduce for 3-4 minutes on medium heat.
• In the center of a plate, place a tart ring of 120 mm diameter.
• Fill the ring with a layer of seafood mix. Add a layer of purée and level thoroughly.
• Finish with a thin layer of sabayon and sprinkle with breadcrumbs.
• Pass the plate under the broiler of the oven to brown well.
• Remove the ring.
• Place the sauce and decorate using some sprigs of chive.
• Serve immediately.