Lobster with Tomato and Fennel on Toasted Baguette

Ingredients

• 1/2 lb 227 g Clearwater Lobster Claw and Knuckle Meat, 227 g
• 1/2 tbsp 7 g Butter, Unsalted
• 1/2 tsp 0.5 g Fennel Seed
• 1 0.25 g Bay Leaf
• 1/2 tsp 0.5 g Black Peppercorn
• 1 tbsp 5 g Shallots, Minced
• 2 tbsp 30 g White Wine
• 1/2 tsp 2.5 g Salt
• 1 cup 250 g Water
• 1/4 head 80 g Fennel, Thinly Sliced Across Grain
• 1 whole 80 g Shallots, Thinly Sliced Along Grain
• 2 tbsp 15 g Mustard Seed, Any Colour
• 3 tbsp 45 g Red Wine Vinegar
• 1/3 tsp 1.8 g Salt
• 1/2 tsp 2 g Sugar
• 1/2 cup 125 g Water
• 2/3 cup 85 g Cocktail Sauce or Salsa Rosa, prepared
• 2 large slices French Bread, White, Sliced
• 1 tbsp 15 g Butter, Unsalted
• 2 slices 42 g Smoked Gruyere, Sliced
• 10 slices 120 g Tomato, Roma, Sliced
• As Garnish Microgreens, Amaranth