For the bisque-place a knob of butter into the frying pan along with the onions, garlic, carrots, fennel, leeks and tomato puree and fry for 10-12 mins until soft. Add the lobster shells, along with the stock and white wine and let simmer for 20-25mins. Strain through a sieve and put back on the heat. Add the cream and heat until it thickens.
For the gnocchi-boil the potatoes in salty water until cooked through. Pass through a potato ricer into a bowl. Add a knob of butter and the flour and mix together. Roll the potato mix into a sausage shape and cut into small pieces. Place in a pan of boiling water and cook for 3-4 mins or until the gnocchi floats to the top. Place the gnocchi in a saucepan along with a ladel of the bisque and chopped chives and keep warm.
Add the asparagus to the small saucepan of boiling water and cook for 5-7mins.
Score the skin of the seabass with a knife then place skinside down and fry for 3-4 mins before turning and frying for a further minute.
To serve, place a spoonful of the gnocchi in the centre of the plate. Place the asparagus on top along with the seabass.