- 4 lobster tail shells
- dash olive oil
- 50ml/2fl oz brandy
- 2 carrots, finely sliced
- ½ bulb fennel, finely chopped
- 2 garlic cloves, chopped
- 2 star anise
- 1 tsp coriander seeds
- 2 shallots, finely sliced
- 1 tbsp tomato purée
- 1.5 litre/2½ pints chicken stock
- 3 plum tomatoes
- 6 free-range egg whites
- ½ carrot
- ½ shallot
- sprig tarragon
- cooked tails and claws lobster meat from 4 lobsters
- 1 bottle lemon oil
- 100g/3½ oz shelled broad beans, blanched and shelled again
- 1 bunch baby carrots, blanched and cut into 1cm/½in batons
- tarragon leaves, to taste
- 1 bunch baby leeks, blanched and cut into batons
- 100g/3½oz samphire, blanched
- To make the consommé, fry the lobster shells in olive oil for five minutes, deglaze the pan with a small splash of the brandy and drain the shells in a colander.
- In a separate pan, fry the carrots, fennel, garlic, star anise, coriander seeds and shallots in a dash of olive oil for five minutes.
- Add the tomato purée and cook for three minutes. Add the shells, chicken stock, brandy and tomatoes. Bring to a simmer and cook for 40 minutes.
- Remove from the heat, cool slightly and strain through a muslin cloth into a clean bowl. Leave to cool completely.
- To clarify the consommé, mix all the ingredients for the clarification in a blender and whisk it into the chilled lobster stock.
- Place onto the heat and bring to a simmer.
- Once a crust forms on the top, make a small hole with a ladle and simmer for 20 minutes.
- Remove from the heat and carefully strain through double muslin, taste and season if necessary. Leave to chill in the fridge until ready to use.
- Cut the cooked lobster tails into segments and place in a chilled bowl. Carefully arrange the garnish ingredients on top and then pour the chilled consommé over. Finish with a drizzle of lemon oil.