Lobster Sauce

Olive oil

30g butter

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

Tomato purée

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.

Check seasoning.

Serve with pasta.