Boil king crab in boiling salted water for 5-6 minutes.
Cool on ice water briefly and take the meat out of the crab legs.
Vacuum pack with clarified butter, thyme and lemon peel and warm in a water bath at 65 ° C.
Take the king crab shell and chop into smaller pieces.
Heat a small part of the oil until the pot begins to smoke and sauté for 10 seconds in very hot oil.
Poor the remaining oil on top and keep warm for 2 hours at 65° C.
Poor through a fine sieve and reserve