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This dish is prepared with all the simplicity and respect for the French Creole tradition. The name blaff comes from the sound the broth makes as it simmers. While lobster and foie gras add elegance, the basic dish could also be made with simpler ingredients like snapper or chicken. In a large stock pot over medium-high heat, heat olive oil to nearly smoking. Add red onions, scallions, habanero, parsley, thyme, garlic, bay leaf and peppercorns to the olive oil.