Master Chef John Kinsella's Filets de Sole Verdi

Filets de Sole Verdi
2 ea.  Bones From Fish (Eyes and Fins Removed)
1 ea.  Onion, Yellow/White, sm. Dice
2 ea.  Celery Stalk, sm. Dice
8 ea.  Mushroom, Button, Sliced
4 oz.  Wine, White
2 ea.  Bay Leaves
3 Sprig Thyme, Fresh
3 or 4 ea. Parsley Stem
1 Clove Garlic, Halved
8 ea.  Peppercorns, White
0.5 oz. Butter Clarified
A/N  Cold Water (to Cover)
¼ c. Macaroni Noodles
0.5 oz.  Butter, Clarified
1 ea.  Shallot, Minced
1 oz. White Wine
1 Clove Garlic, Minced
2 oz.  Lobster Claw Meat (Cooked, Chopped)
1.5 oz. Crab Meat (Cooked, Lightly Chopped)
2 oz.  Tomato Concasse
3 oz. Cream
2 or 3 oz.  Parmesan Cheese (Grated on Microplane)
1 Tbsp. Truffle Juice
1.5 Tsp. Truffle, Minced
1 oz Lemon (Juice)
1 Tbsp. Parsley, Chopped
TT  Salt and White Pepper
4 ea.  Dover Sole Fillets (Supremes)
4 ea.  Lobster Claw Meat (Cooked, Whole)
1.5 inch Fish Stock (Salted)
10 oz.  Cream
0.5 oz. Butter, Clarified
1 ea.  Shallot, Minced
½  Clove Garlic, Minced
3 oz.  Wine, White
2 or 3 oz.  Parmesan Cheese (grated on Microplane)
2 oz.  Tomato Concasse
1 tsp. Truffle Oil
1 Tbsp. Truffle Minced
1 tsp. Parsley, Chopped
TT  Lemon Juice, Salt and White Pepper
  Parsley, Choppped
2 ea.  Supreme of Lemon
Heat cream in small pan.  TIMELINE
Cut mirepoix ingredients.  
Mince shallots and garlic.  
Cook Macaroni in salted water (water should be as salty as the sea). Drain and chop. 
Grate Cheese.  
Chop lobster and crab meat.  
Supreme Lemon.  
Wrap sole around lobster and place in ring mold. Lobster claw should be facing up and should be rolled starting at the tail end. 
Butter parchment circle.  
Heat oven to 250* and place plates inside 
1 Stock: Sweat mirepoix in large sauce pot until onions are translucent. Add wine. Add bones and aromatics. Cover with cold water and bring up to a simmer. Low simmer for 15 min. Strain carefully through chinois.  
2 Base: Heat butter in saute pan. Add shallots and garlic. Cook over med heat until translucent. Add lobster and crab, cook for 1-2 min. Add cream. Turn up heat to med high and reduce by ½, stirring constantly. Add tomato and macaroni, mix. Add lemon juice and cheese, mix well to melt. If too thin, reduce over med until thick and somewhat held together. Finish with parsley, salt and white pepper. 
3 Sauce: Heat butter in a small sauce pot. Saute shallot and garlic over med high heat until translucent. Add wine, turn heat to high, and reduce almost Au sec. Add cream and reduce by half. Strain through chinoise. Add tomatoes, cheese, and parsley. Season with lemon juice, salt and white pepper. Keep warm. 
4 Season fish stock with salt and add enough to sauteuse pan to make 1.5 inch deep. Heat until just under a simmer. Carefully place rolled sole fillets inside of molds into the hot stock. Cover with buttered parchment circle. Poach for 3-4 min or until the sides of the fillets are opaque but the encter is still raw. Take the ring mold out leaving the fillets to finish poaching. (2-3 min). 
5 Fill empty and dried molds halfway with the macaroni mixture, packing it in tightly. Place on center of plate and place back in oven until fillets are just barely under done. 
6 When fillets are just done, take them out, dry off bottoms with a clean towel, and place them on top of the base inside of the mold. Set in oven for 1 min and then take back out when fish is done. 
7 Plating: Unmold the fish. Use metal spoon to sauce the fish and all around the base forming a circle around. Place two supremes of lemon touching the base, on top of the sauce. Garnish the plate with chopped parsley.