This is a fantastically rich and luxurious soup, which I will very often use as a sauce for a variety of different dishes 
This recipe will serve 4 people 


1 Large lobster 

Splash of rapeseed oil 

1 onion finely chopped 

2 carrots finely chopped 

2 celery sticks finely chopped 

1 fennel bulb finely chopped 

6 cloves garlic finely chopped 

1 tablespoon of tomato purée 

200 ml of good quality brandy 

1.5 litres of double cream 

Good bunch tarragon 

We firstly need to deal with the lobster, put the lobster into the freezer for 30 minutes, this will “numb” the lobster

Now place the lobster onto a chopping block, you should be able to see a cross on the lobster head, get a heavy sharp knife and firmly insert it into the cross and carefully press down until it splits the lobster in two 

Take off the claws and crack them with the back of your knife 

Heat a splash of rapeseed oil in a deep pan

Add the lobster pieces and cook until the colour changes 

Now add the chopped vegetables and the garlic and colour a little 

Stir in the tomato purée, pour in the brandy and flambé 

Once the flame has died down you can add the cream 

Simmer for 15 minutes 

If you have a blender you can carefully blitz all of the shells etc together and pass through a fine sieve 

If you don’t have a blender just pass through the fine sieve, you just won’t get a deep flavour 

Put the soup/ sauce into a clean pan and heat through 

Add another splash of brandy and a touch more cream and your soup/ sauce is ready 

This is a fantastic recipe to have at your disposal, you can use it just as it is, or use it to go with all Manner of fish and seafood 

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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