Peel and rinse all the vegetables. Carve the carrots, turnips, cucumber, zucchini, and potatoes into olive shapes. Boil them separately in salted water. Also boil the cabbage and the brussel sprouts. Drain the vegetables and save their cooking water. Place the vegetable water in a large pot, adding 1 quart water, the onion, the leeks, the celery and the bouquet garni. Bring to a boil and put the lobster in to cook for 15 minutes. Remove the lobster and put aside. Strain the stock through a fine strainer or cheesecloth. Save the leeks and celery. Place the stock in a clean pot and cool. Add the lobster in pieces, the red mullet or snapper, the fillet of sole and John Dory or flounder, the langoustines, the olive shaped vegetables, the cabbage, the leeks, the celery and the tomatoes. Bring to a boil and simmer for 12 minutes. Serve in a soup bowl with coarse salt, chervil or accompany with a white butter sauce.
