Place celery, onion, fennel, garlic, butter and carrots in a pot to sweat. Add peeled tomatoes. Add Pernot. Add Bay leaves. Add orange zest. Add fish stock. And let it cook at a boil.
Blend Potato puree, Olive oil, roasted garlic, salt and pepper. Pot of puree soup. Add your Branzino, scallop trim to the Pot. Puree the contents in pot. Add olive oil and butter. Add Mussels, clams, monk fish, shrimp, scallops and lobster. Cover and continue to cook for 2 to 4 minutes.
Now plate your roux on a plate and add cheese, for this recipe we are using Gruyere. Add your soup to it with lobster last.