Made by David Nowell, Food and Beverage Executive at Beverley Tickton Grange
Serves 4 people
1 fresh lobster
2 celery sticks
2 bay leaves
1 tsp peppercorns
2 tblsp tomato puree
Brandy, Pernod or White wine
250ml double cream
Boil the lobster for 12 minutes.
Remove and allow to cool, then remove all the meat.
Place all the shell in a pan with 1 chopped carrot, ½ chopped onion, 2 celery sticks, 2 bay leaves, tsp peppercorns and 2 tblsp tomato puree.
Just cover with water and simmer for 8 hours smashing up the shells periodically and topping up with water.
Strain, reduce to 250ml add a measure of brandy or Pernod or ½ glass white wine and the cream.
Bring to simmer, thicken with a little cornflour.
Divide lobster into 4 oven proof pots, pour over sauce, finish in a hot oven until bubbling.
Serve with buttered new potatoes and asparagus.