Lobster bisque

Remove the lobster meat from the claws and tails, discarding the stomach sac, then place the shells in a large pan, covering with cold water. Boil for 20 mins before straining, reserving the liquid. Dissolve the fish stock cube in the liquid, topping it up with boiling water, if needed, up to 1.4 litres.

Chop the lobster meat and chill until ready to use. Melt half the butter in a large saucepan and cook the shallots, celery and carrot over a gentle heat until soft and fragrant. Stir in half the garlic and cook for a minute or two before adding the wine. Cook until the wine is reduced by about half, then stir in the cayenne and tomato purée, mixing well before sprinkling over the flour.

Cook for a minute or two, then add the fish stock a little at a time, mixing well to ensure there are no lumps. Simmer gently until thickened, then blitz until smooth using a stick blender. Pour through a sieve in a large bowl, pressing down with the back of a spoon to push through as much as possible. Pour back into the pan and season to taste before reheating, adding the brandy, if using.

Heat the remaining butter and garlic in a frying pan and cook the lobster meat for 2-3 mins until just hot. Ladle the soup into bowls and top with the lobster meat to serve.