Lobster calderetta

Lobster calderetta

Serves 2


Olive oil
2 cloves garlic, finely chopped
1 birds eye Dried chilli, crumbled
3 Roasted tomatoes, if not then fresh
Sprig thyme
Few strands saffron
1 Lobster, live, chop into pieces in the shell , weighing about 750g
25ml Brandy
200ml good shellfish stock (made from roasted shellfish shells)
Handful of parsley, chopped


In a pan add the garlic, chilli, thyme and tomatoes and soften for 3-4 minutes in olive oil.  Add the chopped up lobster including shell and cook for 2-3 minutes.


Add the brandy and cook to boil off the alcohol for  1-2 minutes.  Add the shellfish stock to the pan, cover and simmer for 5-6 minutes until the lobster is cooked.  Add chopped parsley, season and serve.