• Preheat oven to 220°C.
• Line a tray with baking paper.

For the Crunchy Bread Roll Recipe

• Mix the yeast, sugar, and the warm water in a small bowl. Sit for 8–10 minutes until it becomes frothy, to activate the yeast,
• In a large mixing bowl, combine the flour and salt. Make a well in the centre and add the activated yeast mixture. Mix the dough with your hands or a wooden spoon.
• Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little flour as needed. Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 40 minutes, or until doubled in size.
• Punch down the dough to release the air. Divide into 4 equal portions. Shape each portion into a smooth ball and place onto the lined baking tray. Cover the rolls with a damp cloth or plastic wrap and let them rise again for 30–40 minutes.
• Place a baking tray filled with water on the bottom rack of the oven to create steam, which helps make the rolls crunchy.
• Before baking, lightly dust the rolls with flour. Bake the rolls for 20–25 minutes or until they are golden brown and sound hollow when tapped on the bottom. Cool on a wire rack until serving.

For the Bisque

• Prepare the lobster by separating the head from the body. Carefully remove the shell, being very careful to pull the raw meat away from the shell. Set the meat aside to poach.
• Make a bouquet garni by tying the parsley, thyme and tarragon stems together with string. Place into a large stockpot with the prawn heads, lobster heads and shells.
• Roughly chop the mullet, carrot, fennel, onion, leek, celery and tomato and add to the pot. Add the stock and bring to a simmer on medium heat for 1 hour while constantly skimming impurities off the top.
• After 1 hour, remove the bouquet garni and lobster heads and shells. Place the stock into a blender and blend all the ingredients including bones and prawn heads. Do this in two batches if necessary.
• Pass the stock firstly through a sieve and then secondly through a chinois or cheesecloth-lined sieve into a medium saucepan. Place onto a medium heat and simmer for 30-40 minutes or until reduced by a third.
• Remove 1 cup of warm stock into a small bowl and add the saffron to infuse for 10 minutes. Strain and add back to the bisque.
• When reduced, remove from the heat and add the crème fraiche. Using a whisk or a stick mixer, gently blend until smooth, being careful not to agitate the reduction too much. Add lemon juice and season with salt.

For the Butter Poached Lobster

• Melt the butter and tarragon in a small saucepan on a low heat and bring to a very gentle simmer.
• Add the lobster and cook for 8-10 minutes, turning occasionally, until just cooked. Rest for 5 minutes.
• Portion the lobster into 4, season with lemon juice and salt flakes, to taste.

For the Braised Fennel

• Prepare the fennel by cutting into 3cm wide wedges.
• Add butter and herbs to a frypan on medium heat. Add the fennel slices and season with salt. Sear each side for 2 minutes.
• Then add the fish stock and braise for 15 minutes or until the fennel is softened, add more stock if the liquid evaporates before the fennel has cooked.
• To finish, pour the Pernod over the fennel and flambe. Continue cooking until the fennel is golden. Set aside.

For the Mussels

• Clean the mussels and pull out the beards.
• Fill a wide saucepan with 3cm of water and bring to the boil. Add mussels and garlic and place the lid on top. Steam 3-5 minutes, until mussels open.
• Remove the mussel meat from the shell. Set aside until plating.

For the Tarragon Butter

• Combine ingredients in a small food processor and blend until a green homogenous butter. Season to taste with sea salt and smoked sea salt flakes. Rocher the butter onto serving plates, top with smoked salt.

To Serve

• Place a portion of the lobster in the centre of a shallow bowl. Add 2 mussels and a wedge of fennel to the side of the lobster. Pour the warm bisque around lobster. Serve with bread rolls and butter.