Ingredients

• 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

Directions

• 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.