Prepare all 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 chives.

Serve immediately.