Preheat the oven to 140°C and line a baking tray with parchment.
Place tomatoes on the tray and scatter with garlic, herbs, sugar, and olive oil.
Bake the tomatoes for two hours, ensuring they do not dry out.
Sauté crab shells in olive oil until golden, then add butter, vegetables, and herbs.
Flambé with brandy, then add tomato paste and reserved seeds.
Pour in wine and reduce the liquid by three-quarters.
Add 600ml water, simmer for 25 minutes, then add cream and simmer for 10 minutes.
Strain the liquid, stir in crème fraîche, and simmer until thick.
Season bisque with lemon juice and salt/pepper, then set aside.
Fry shallots and garlic in oil and butter for the galette.
Add milk and water, whisk in polenta for 2 minutes until thickened.
Spread polenta onto a lined tray and chill in the fridge for 10 minutes.
Cut set polenta into 3cm x 10cm fingers and pan-fry until golden brown.
Microwave oil-brushed garlic leaves between cling film for 2 minutes to crisp.
Microwave parmesan lines on parchment for 30-40 seconds to create crisps.
Toss rocket with pine nuts, lemon juice, and olive oil.
Season crab loins and fry in butter and oil for 1.5 minutes per side.
Plate the polenta, tomatoes, and crab loins arranged as specified.
Top with rocket, parmesan crisps, garlic leaves, and flowers before spooning bisque around.