Instructions: Bring a stockpot of water to a boil over high heat. Add lobsters, cover and cook for 3 minutes. Drain. Hold lobsters with a towel and twist off tails and claws. Remove meat from tails and claws; refrigerate. Reserve lobster shells and bodies. Cut 1 leek into 1/4-inch dice; let stand in a bowl of water; drain. Chop one carrot, celery, half of fennel and 1 clove garlic into 1/4-inch dice. Heat 1 teaspoon butter in a large saucepan over medium heat. Add the chopped leek, onion, carrot, celery, fennel, garlic, fennel seeds, 6 sprigs thyme and tarragon. Cook, stirring occassionally, until vegetables are soft and aromatic, 3 ro 4 minutes. Add lobster shells and bodies; cook, stirring occassionally, 2 to 3 minutes. Add wine, bay leaf, tomatoes, parsley and 8 cups water. Raise heat to high and bring to a boil.

Reduce heat to medium low and simmer for about 1 hour. Halve remaining leek and cut into 1/4-inch thick slices. Place in a bowl of water for 5 minutes, then drain. Slice remaining carrots into 1/8-inch matchsticks; cut remaining fennel into 1/4-inch dice. Smash the remaining garlic clove. Set all vegetables aside. Remove stock from heat and strain, pressing on solids. Discard solids. Melt remaining 2 teaspoons butter in a large shallow saucepan over medium heat. Add sliced leeks, carrots, fennel, garlic, remaining 2 sprigs of thyme and salt and pepper, cook until tender, about 7 minutes. Add stock, raise heat and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Meanwhile, slice lobster-tail meat into medallions byt leave claw meat whole; set aside. Add scallops and halibut to stock; adjust heat to maintain bare simmer and poach for 1 minute. Add lobster meat, adjust heat and poach until fish is opaque and lobster is cooked through about 3 to 4 minutes. Discard garlic clove and thyme sprigs. Stir in watercress and sauternes, if using. Serve immediately.

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