Bring a large pan of salted boiling water to a boil. Transfer the orzo pasta into the boiling water and par cook until it retains a firm bite. Refresh in cold water and reserve.

Crab sauce: In a pan heat the olive oil and add the mirepoix, sweat until translucent, about 3 to 5 minutes. Add tomato paste and garlic and cook for a further 2 minutes. Deglaze with Cognac and reduce by 75%. Add white wine and bouquet garni and reduce by 75%. Add chicken stock reduce by half. Add the cream and strain through a china cap sieve. Add brown crab meat, taste and season. Allow to cool and refrigerate until required.

Pre heat oven to 100°C. Peel tomatoes.Transfer the tomatoes into an oven proof dish and add the olive oil, garlic, thyme and salt. Mix together and bake until just soft, about 12 to 14 minutes. Keep warm until required.

Transfer half the crab sauce into a large pan and add the pasta, heat through to finish cooking the pasta. Once cooked to al dente add white crab meat and warm through. Finally add the chopped parsley and chives and stir to combine. Re heat the remaining crab sauce, add cubed butter and aerate using a hand blender.

Wash, dry and pick sea vegetables.

Spoon the crab and orzo pasta into the centre of a shallow bowl. Arrange the confit tomatoes on top. Spoon the aerated crab sauce around the pasta. Decorate with sea vegetables.