Dice all the vegetables and sauté in olive oil and cook for 5 minutes, until the vegetables cooking live mussels soft when you poke them with a knife. Add the tomato paste, garlic and vinegar and thyme leaves tied with a string to infuse the bisque with flavour. Add the cold water and simmer for 2 hours.
Strain the liquid using a fine muslin cloth and use the stock. Cool the stock in a blast chiller or refrigerator. Sear the lobster, mussels, and John Dory fish until there is a brown colour on the surface of the fish. In a separate pot, boil water and cook the spaghetti for 8 minutes. To plate, add the cooked spaghetti, pour the lobster bisque around the spaghetti and place the cooked fish and shellfish on top. Drizzle with mint oil and garden cress, and sprinkle with sea salt. Both on your website and other media.
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