Halve the lobsters and extract meat from tails and cracked claws.
Roughly chop the lobster shells and set meat aside.
Sauté onion, ginger, and thyme in 25g of butter for 3 minutes.
Stir in lobster shells and tomato purée and cook for 1 minute.
Add wine and chicken stock, boil, then simmer for 10 minutes.
Extract shells and blend the liquid and aromatic base into a purée.
Sieve the purée into a pan and whisk in the cream.
Froth the sauce with a stick blender until light and airy.
Dice the lobster tail meat.
Pan-fry lobster meat and claws in butter for 2 minutes until hot.
Season sea bass fillets and fry skin-side down in oil and butter for 2 minutes.
Flip fish and cook flesh-side for 1 minute while basting.
Stir-fry carrot and leek julienne in butter until tender.
Plate vegetables, top with sea bass, garnish with lobster, and drizzle with sauce.