Ingredients

• 250g/9oz white fish trimmings
• rinsed
• 2 leeks
• white part only
• roughly chopped
• ½ bulb fennel
• roughly chopped
• 2 carrots
• roughly chopped
• 1 bay leaf
• 1 tbsp olive oil
• 2 shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 2 canned plum tomatoes
• drained and finely chopped
• 2 cooked lobsters
• split
• tail and claw meat removed
• cut into serving pieces
• 75ml/3fl oz brandy
• 110ml/4fl oz fish stock
• 50g/2oz butter
• 3 tbsp chervil
• roughly chopped
• salt and freshly ground black pepper

Directions

• For the fish stock
• place all the fish stock ingredients into a saucepan and cover with cold water. Place on the heat and bring to the boil.
• Reduce the heat and simmer for 25 minutes
• skimming off any scum that sits on the surface. Strain into a container and use when needed (the stock can be frozen if necessary - make sure it has cooled completely before you place it in the freezer and that the container you use is suitable for freezing).
• For the flambéed lobster
• heat a sauté pan until hot
• add the olive oil
• shallots and garlic and cook for two minutes.
• Add the tomatoes and sauté for one minute. Stir in the lobster and the brandy.
• Tip the pan towards the heat so that the brandy is set alight
• tossing the lobster to be covered by the flames. Once the flames have subsided
• add the fish stock and simmer for two minutes. Stir in the butter and chervil
• season with salt and freshly ground black pepper and serve at once.