2 cups freshly ground baguette bread crumbs |
1 cup mixed brunoise green, red, and yellow peppers |
1/2 cup diced shallots |
3 whole eggs |
1/2 cup freshly grated pecorino romano |
1/3 cup half-and-half |
pinch saffron (10 threads) |
1 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground nutmeg |
1 teaspoon finely chopped fresh thyme leaves |
1/4 cup chopped scallions |
1/2 gallon water |
2 lemons, zested and juiced |
2 bunches basil leaves |
sea salt and ground black pepper |
1 pound jumbo lump crab meat |
1 (11/4 pound) lobster |
light olive oil, for sauteing |