For the celery root puree
1. In a sauce pot, bring celery root and milk to a simmer and cook until tender.
2. Strain and reserve liquid.
3. Puree celery root in blender, using the reserved liquid to achieve smooth, thick puree consistency.
4. Season with salt, sugar and cayenne.
For the filling
1. Mix crabmeat, celery root puree, basil, tarragon, Italian parsley, chives and hazelnuts together.
2. Season with salt, sugar, cayenne and lemon juice.
For the crabmeat
1. Over low heat, melt the butter and warm the crabmeat.
For the fleurettes
1. Using a mandoline, slice 30 rounds of celery root very thinly, reserving 6 for the garnish.
2. In a pot with boiling, salted water, blanch the celery root rounds and then shock in ice water.
3. Using a 2 inch cutter (preferable fluted), cut the celery root.
4. Using 12 rounds of celery root, place 1 Tbsp of the filling in the center.
5. Whisk the egg and flour together and brush the edges of the celery root with it.
6. Place the remaining 12 rounds on top and press to seal.
7. In a non–stick sauté pan, heat the grapeseed oil over medium high heat and cook the fleurettes until brown, making sure to cook both sides.
For the lobster stock
1. In a mixer with the attachment, mash the heads with butter until smooth.
2. In a stock pot with extra virgin olive oil, cook the onions, carrots, garlic, shallots, celery, peppercorns and bay leaves until light golden.
3. Add the mashed lobster heads and stir immediately for approximately 1 minute until the liquid releases.
4. Cook until all liquid evaporates and lobster shells begin to pop.
5. Add tomatoes, thyme and rosemary and cook approximately two minutes.
6. Add brandy, white port, chardonnay and chicken stock and bring to a simmer for 25–30 minutes.
7. Strain through china cap and then a chinois.
8. Deglaze the lobster butter from the top and reserve for another use.
For the herb crustacean reduction
1. Reduce lobster stock to 1/3.
2. Add the butter, herbs, brandy, lemon juice and saffron.
3. Season with salt, sugar and cayenne.
For the garnish
1. In a tall pot, heat grapeseed oil to 350° F, making sure not to fill pot more than half way.
2. Fry celery root chiffonade until crisp, remove and drain excess oil on paper towel.
3. Season with salt and cayenne.