To make the ginger bomb
Melt the butter in a large, heavy-based saucepan over a medium heat. When it starts to foam, put the lobster carcass pieces in the pan. Sauté the lobster – stirring it, too- and soon it will turn red. At that point add the ginger, onion, carrot, celery and fennel. Sweat, still over a medium heat, stirring every now and again. Pour the brandy and immediately tilt the pan toward the flame, if using a gas hob- or light the pan with a match-to flambé. Be careful not to singe eyebrows!
Pour in the wine and leave it to bubble away for a few minutes and reduce until syrupy. Now pour in the consommé and bring to the boil, then reduce the heat and simmer very gently for about 15 minutes until reduced by half; yes, you want it to evaporate, but not too much.
Pour in the cream, bring it to the boil and then remove the pan from the heat. Leave to infuse for 15 minutes or so; you don’t need a timer. Pass the infused broth through a fine mesh sieve, then season to your taste with salt, pepper and a touch of sugar. Set aside until ready to serve.
When ready to serve, cook the lobster en cocotte
Preheat the oven to 200°C (400°F), Gas Mark 6. It’s important that the cocotte (which must be flameproof) is very hot before you start to cook it, so put it in the oven and leave for about 10 minutes.
Carefully remove the cocotte from the oven and place it over a medium-high heat. Put the bark into the cocotte, if using. Kill the lobster, then place on the bark.
Add all the herbs, aromatics and spices. Pour in the wine, swiftly followed by the court-bouillon and lime zest. Quickly put on the lid.
Leave to steam- over a high heat- for 6-7 minutes, then turn off the heat. Do not remove the lid until it is time to serve the cocotte at the table.
Shortly before you serve
Bring the both to the boil. Carry to cocotte to the table and lift the lid… spoon the lobster on to the serving dishes and pour the broth around the lobster.
To make the ginger bomb
Melt the butter in a large, heavy-based saucepan over a medium heat. When it starts to foam, put the lobster carcass pieces in the pan. Sauté the lobster – stirring it, too- and soon it will turn red. At that point add the ginger, onion, carrot, celery and fennel. Sweat, still over a medium heat, stirring every now and again. Pour the brandy and immediately tilt the pan toward the flame, if using a gas hob- or light the pan with a match-to flambé. Be careful not to singe eyebrows!
Pour in the wine and leave it to bubble away for a few minutes and reduce until syrupy. Now pour in the consommé and bring to the boil, then reduce the heat and simmer very gently for about 15 minutes until reduced by half; yes, you want it to evaporate, but not too much.
Pour in the cream, bring it to the boil and then remove the pan from the heat. Leave to infuse for 15 minutes or so; you don’t need a timer. Pass the infused broth through a fine mesh sieve, then season to your taste with salt, pepper and a touch of sugar. Set aside until ready to serve.
When ready to serve, cook the lobster en cocotte
Preheat the oven to 200°C (400°F), Gas Mark 6. It’s important that the cocotte (which must be flameproof) is very hot before you start to cook it, so put it in the oven and leave for about 10 minutes.
Carefully remove the cocotte from the oven and place it over a medium-high heat. Put the bark into the cocotte, if using. Kill the lobster, then place on the bark.
Add all the herbs, aromatics and spices. Pour in the wine, swiftly followed by the court-bouillon and lime zest. Quickly put on the lid.
Leave to steam- over a high heat- for 6-7 minutes, then turn off the heat. Do not remove the lid until it is time to serve the cocotte at the table.
Shortly before you serve
Bring the both to the boil. Carry to cocotte to the table and lift the lid… spoon the lobster on to the serving dishes and pour the broth around the lobster.
