1lb lobster
25g butter
100ml double cream
1 onion
2 tomatoes
2 shallots
2 tablespoon brandy

METHOD

Bring a large saucepan to the boil with 2litres of water and 20g salt add the lobster and cook for 12-15 minutes.

Remove lobster from the water and leave to cool before splitting it into two halves.

Melt the butter in a frying pan and ass the onions until softened.

Pour in the brandy and flambé, before adding the butter and simmer until the sauce thickens a little.

To finish, put in tomatoes and shallots and heat through before pouring the sauce over the lobster meat.

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