2 cloves garlic, finely chopped
1 birds eye Dried chilli, crumbled
3 Roasted tomatoes, if not then fresh
Few strands saffron
1 Lobster, live, chop into pieces in the shell , weighing about 750g
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.