Fill a very large pot with water and heat to a rolling boil.
Place lobster on a large cutting board and quickly insert a knife into the center of its head, firmly slicing down (it is the quickest and most humane way to kill a lobster).
Immediately drop the lobster into a pot of boiling water for 3 minutes, the amount of time it takes to release the meat from the shell.
Remove the lobster from the pot and, when cool enough to handle, separate the meat from the tail, legs and claws and set aside. Reserve the shells and scraps from your other fish for fish stock.
Clean all of your other seafood, making sure all bones are removed from the bass and the mussels have been picked through and cleaned well.
Clean and roughly chop all your vegetables — precision doesn’t matter here; the soup will be blended in the end.
In a large, deep pot, sauté all your vegetables on medium-low heat, careful not to allow them to develop any color. Watch the heat and keep it moving in the pot. When all vegetables are nice and soft, add in the tomatoes and tomato paste. Sauté lightly and keep it moving, incorporating the tomatoes into the rest of the vegetables.
Add in the white wine and reduce, turn the heat to medium high, and allow the liquid to reduce by half its volume. It should be a pasty consistency with the tomatoes, vegetables and wine.
Add fish stock or seasoned water along with the lobster meat. Stir well and bring to a simmer.
When all the vegetables and lobster meat are completely cooked through and the liquid has reduced by about 10%, remove about a cup of the lobster meat and set aside. Transfer small batches of the liquid and leftover lobster meat into a blender and blend on high until it is a totally pureed consistency. With the blender still on high add the neutral oil to add a creamy finish and a glossy sheen to the soup.
Adjust your seasoning to taste. Along with salt and black or white pepper, Graham likes to add a touch of infused white vinegar.
Season the bass pieces with salt and pepper and sear off in a pan with a drizzle of canola or olive oil over medium-high heat. Do the same with the prawns, making sure they’re fully cooked. For a nicer finish, split the shells open before you sear them and devein the shrimp keeping the shell intact. (Keeping the shell on adds a lot of flavor!)
In a separate, wide-bottom pot, pour in a cup of white wine and a half cup of the fish stock. Add in the mussels and steam until they open, about 6 to 10 minutes.
Ladle a nice serving of the soup into a wide bowl. Top with finely chopped herbes fines. Then gently rest your sea bass skin-side up in the soup, along with one jumbo prawn and three or four mussels. Enjoy! *(If any cooked lobster meat remains, chop and add to each plated dish.)