1 onion, fine chopped
1 celery stalk, fine chopped
1 carrot, fine chopped
1 garlic clove, crushed
1 lobster shell, meat moved
30g plain flour
300ml fish stock
600ml double cream
In a pan heat a glug of olive oil and the butter till melted then add the vegetables and garlic and sauté gently till softened but not coloured.
Add the lobster shell and crush with a wooden spoon.
Add the flour and a dash of tomato purée and cook for 5 minutes.
Add the stock and cream and cook for 20 minutes.
Move from the heat and let cool a little then place in a liquidisers and blitz to a smooth soup like consistency.
Pass through a sieve.
Serve with pasta.