Ingredients (serves 2)
½ head of garlic
1 tsp tomato purée
250ml white wine
200ml meat stock
600ml fish stock
500ml double cream
Roughly dice the lobster in its shell and roast for 50 minutes at 150°C.
Colour the vegetables and fennel in a pan. Add the tomato purée and white wine and reduce to a syrup.
Pour in the meat and fish stocks and bring to the boil. Add the cooked lobster and lower the heat to simmer for an hour.
Pass everything through a fine strainer. Keep the lobster to one side but throw away the vegetables. Return the liquid to the heat to reduce by half.
Finally, add the cream and reduce one more time to your desired strength.
Garnish with a few pieces of lobster and fennel shavings and serve.