• 1 pt  heavy cream  
• 1 pt  half and half
• 1/4 oz  fresh thyme
• 1  garlic clove, minced
• 1  shallot, diced
• 1  bay leaf  
• 6 oz  Port Salut cheese, cut into small chunks 
• 1/2 tsp  butter  
• 2 oz  brandy
• 8 oz  crab meat
•  red pepper
•  salt 
•  pepper 
• 1 tsp  absinthe (optional)

Sauté garlic and shallots in butter until shallots are translucent. Deglaze with brandy and ignite. Add remaining ingredients except Port Salut, crab meat and absinthe. Cook on medium low heat until mixture is reduced by half. Whisk in the Port Salut. Cook for about 5 minutes or until cheese is thoroughly combined. Add absinthe and cook for 1 minute. Remove from heat, remove bay leaf, and purée. Strain through a mesh strainer. Add crab meat, salt and pepper to taste and serve over your favorite pasta.