Fill a deep pan ¾ full with water; add the white wine, bay leaves and peppercorn and bring to boil. Add the live crab and let cook for about 20 minutes. Once cooked take out the crab and let cool down before extracting the meat.
Meanwhile in a thick-based deep pot add the butter and the chopped celery, onions and carrots; cook for 5 minutes add the crab shells and the apple cut in wedges. Add the brandy and flame. Add water and the tomato puree and let cook for 1 ½ hours. Strain the liquid, mix the rice flour with the cream and add to the cooking liquid. Season with salt, pepper and lemon juice.
Wash and thinly slice the celery then do the same with the apples. In a bowl mix the oil, mustard, vanilla seeds and lemon juice and zest. Pour on the apples and celery and mix with the coriander. Serve with the pan roasted lobster tail and bisque.