Place all ingredients in a large stock pot over high heat. Simmer for 20 minutes before poaching lobsters.
Preheat oven to 450F.
Add lobsters to simmering Court Boullion, blanch for 5 minutes. Discard Court Boullion.
Separate lobster meat from shells. Reserve juices and roe for Lobster Bisque recipe. Reserve 2 lobster tails for Scallop and Lobster Dumplings recipe and 4 claws and 4 lobster anntenai for garnish.
Place shells in a large pan, roast in oven until dry, approximately 40 minutes.
Add carrot, fennel, celery and leeks in another roasting pan. Add oil, toss and roast in oven until caramelized, approximately 40 minutes.
Add tomato paste to roasted vegetables, mix and place back in oven until tomato paste is cooked, approximately 10 minutes.
Place roasted vegetable mixture in a large pot. Deglaze roasting pan with ½ cup red wine, add to pot with roasted vegetables.
Remove lobster shells from oven. Place in a food processor to roughly crush. Or place shells in a tall pot and crush with a wooden spoon.
Deglaze roasting pan with ½ cup red wine, add to pot with roasted vegetables.
Place ½ of crushed shells in pot with roasted vegetables. Reserve remaining shells for Lobster Bisque recipe.
Add veal stock, fish stock and bay leaf, stir. Bring to a boil and reduce to a simmer for Lobster Bisque.
Heat butter in a large pot over medium heat. Add shallots, sauté until tender and translucent, approximately 10 minutes.
Whisk in flour to form a paste – a roux. While whisking, add brandy and pernod.
Add Lobster Stock gradually and whisk, ensuring there are no lumps.
Add rice, reserved lobster shells, lobster juices and bay leaf.
Simmer until rice is cooked, approximately 20-30 minutes. Season with salt.
Strain liquid through a fine chinois into a separate pot, pressing down on shells with a ladle.
In another small pot, toast fennel and coriander seeds over medium heat. Add cream, stir and reduce by ½.
Whisk cream mixture into strained lobster liquid, season with salt and simmer until serving.
In a medium size pot, simmer water and salt over high heat.
Reduce heat to low, whisk in cold butter gradually to emulsify.
Add lemon juice, taste and adjust seasoning if necessary.
Continue to heat on low (between 160-190F) until ready to poach Scallop and Lobster Dumplings. This will prevent splitting.
Place food processor blade and bowl in the freezer until ice cold, approximately 1 hour.
Line a baking tray with parchment paper.
Place scallops, vermouth, egg yolk, lemon juice and salt in food processor. Blend, slowly adding cream in a thin stream until mixture comes together. Approximately 2 minutes.
Press scallop mixture through a fine sieve and place in a bowl. Fold in diced lobster and chervil.
To cook Scallop and Lobster Dumplings, form quenelles using two spoons. Place in Beurre Monte to poach until tender and cooked, approximately 3 minutes.
Gently remove, place on parchment lined tray and set aside for assembly of Lobster Bisque.
Repeat process with remaining dumpling mixture.
Place cream, in a cold stainless steel bowl.
Whip to soft peaks, add salt and brandy and continue to whisk to firm peaks.
Fold in herbs and place in fridge for assembly.
Preheat oven to 400F. Line a tray with parchment paper.
Place potato slices on parchment lined tray. Brush with butter using a Le Creuset Silicone Pastry Brush and season with salt.
Place a sheet of parchment paper over potatoes, cover with another tray and place in oven.
Bake until golden and crisp, rotating tray ½ way through baking, approximately 15 minutes.
Remove from oven and set aside for garnishing Lobster Bisque.
Place 1 Scallop and Lobster Dumpling in each bowl. Pour Lobster Bisque around Dumpling.
Spoon 1 tablespoon of Brandy Cream over Lobster Bisque.
Garnish each bowl with 1 Crispy Potato Chip and 1 lobster antenna.
