Pour the cream into a saucepan, bring gently to a boil, and let it reduce gently to 2 dl.
Cut the carrot, fennel, and shallots into a fine brunoise. Place them in a stew pot with 20 g melted butter. Add the crushed clove of garlic and the bouquet garni. Sauté for 5 minutes over low heat. Deglaze with white wine. Let it reduce completely over fairly high heat. Add the lobster soup, tomato paste, cayenne pepper, and armagnac. Let it simmer for 10 minutes over low heat. Remove the bouquet garni, add the reduced cream, and season further.
Remove all the meat from the lobster shell and cut it into pieces. Cut the large fish fillets into pieces (also remove all bones). Cut the sole fillets lengthwise in half and roll them up, with the skin side inwards. Sear everything until golden brown over fairly high heat in a large frying pan with 20 g melted butter. Do this in batches and add more butter if necessary. Season with pepper and salt. Arrange them on a baking sheet lined with parchment paper and set aside.
Preheat the oven to 200°C. Slice the vegetables and potatoes into 5 mm thick slices and trim a piece off the spring onions. Divide them among 6 small pots, brush with oil, and season with pepper and salt. Grill them in the oven for 30 minutes.
Grate the zest of the lemon finely and squeeze the juice (8 cl). Season with pepper and salt, add the oil, the crushed clove of garlic, and the chopped parsley. Mix well.
Lightly toast the almond flakes in a frying pan without adding any fat. Blend the sour cream, herbs, salt, and pepper with an immersion blender.
Warm the vegetables and fish for 5 minutes in the oven (preheated to 195°C) just before serving. Distribute the fish among the pots, add the pieces of lobster, and pour over the hot lobster sauce. Finish with the grey shrimp, the herb cream, and the almonds. Drizzle the vegetables with dressing and serve.
