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Lobster sauce for a ravioli of haddock by Robert Clayton

11 September 2006

INGREDIENTS

(serves ten)

60ml olive oil
110g each fennel, leek, onions, celery and carrots, diced
7 cloves garlic
1kg lobster heads
½ pint white wine
125ml port
125ml brandy
1tbs saffron
1 tin plum tomatoes
1 orange, zested and grated
1tsp each of rosemary, savoury, tarragon, thyme, parsley
2 bay leaves
1 star anise
Salt, pepper and cayenne
15 fresh basil leaves

METHOD

Heat the pan and add the olive oil. Sauté the vegetables, garlic and lobster heads are until they are golden brown.

Deglaze with port and brandy. Add white wine and reduce by half. Add the remainder of the ingredients and top up with water so that the lobster and vegetables are covered. Simmer for one-and-a-half hours.

Liquidise the broth (you'll need about 700ml) and pass through a very fine chinois. Check the seasoning and reheat when ready to use.

Robert Clayton

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