Roasted lobster with stewed sprouts

Preparation method

1. For the lobster, preheat the oven to 200C/400F/Gas 6.

2. Place the lobster meat onto a baking tray and set aside.

   Technique: Removing the meat from cooked lobster

3. Place the chopped lobster shells onto a separate baking tray and roast in the oven for 10 minutes.

4. Meanwhile, heat the butter in a large frying pan over a medium heat. When the butter is foaming, add the onion, carrot, garlic and thyme leaves. Stir well and fry for 2-3 minutes, or until the vegetables have softened.

5. Add the roasted lobster shells and cook for a further 1-2 minutes.

6. Add the tomatoes and tomato purée and continue to fry for 1-2 minutes.

7. Pour in the white wine and brandy and bring to the boil. Reduce the heat and simmer until the volume of the liquid has reduced by half.

8. Add the chicken stock and return the mixture to the boil. Reduce the heat and simmer for 30 minutes.

9. Transfer the mixture to a food processor, blend until smooth, then strain the blended sauce through a fine sieve into a clean pan.

10. Return the pan to the heat and bring the mixture to a simmer. Simmer until the volume of liquid has reduced by half.

11. Add the double cream, stir well to combine, then season, to taste, with salt and freshly ground black pepper. Keep the sauce warm.

12. Heat the cooked lobster meat in the oven for a few minutes until just warmed through.

13. For the sprouts, bring a pan of salted water to the boil, add the sprouts and cook for 2-3 minutes, or until tender.

14. Drain the sprouts and refresh in iced water, then squeeze dry.

15. Heat the butter in a frying pan over a low heat until melted. Add the blanched sprouts and fry gently until very soft. Season, to taste, with a little salt and freshly ground black pepper.

16. To serve, divide the sprouts equally among four serving plates. Top with the lobster meat and spoon over the sauce.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4