Chill 6 shallow soup bowls in the refrigerator.

Using a wide spatula, carefully transfer the fillets to shallow soup bowls.

To serve, divide the lobster among 4 shallow soup bowls and spoon in the cream mixture.

Serve in shallow soup bowls, with butter, salt and pepper on the side.

Divide the lobster meat or chicken pieces among 4 large, shallow soup bowls.

Unmold the custards into the center of 4 shallow soup bowls.

To serve, divide pear conserve and reserved mushrooms among four shallow soup bowls.

Arrange high mounds of salad in four shallow soup bowls.

To serve, carefully spoon a bed of fennel into the bottom of 4 wide, shallow soup bowls.

To serve, divide the noodles among six warmed dinner plates or shallow soup bowls.