Ingredients

Method

Remove the lobster meat and crush the shells with a rolling pin and then home smoke the head and shells.

Take the head and shells, place in a roasting tray, roast in a hot oven for 30 minutes.

Chop all the vegetables to a 1cm dice, fry until golden brown in a heavy based saucepan.

Add the smoked lobster shells to the saucepan, fry for another 10 minutes. Pour brandy in and flame.

Add the whole tomatoes, bay leaf, garlic, peppercorns and tomato puree, stir to combine.

Fry for another 5 minutes over a medium heat. Add the fish stock and white wine and cook gently for 1 1/2 hours, adding water if needed.

Strain through a fine sieve. You should have about 3/4 pint of liquid.

Reduce down to required strength of flavour. Add cream and reduce to required consistency, season and add lemon juice and truffle oil to taste.