Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the lobster in the freezer for 2 hours. Bring a large pan of salted water to the boil and boil the lobster for 7 minutes, then refresh in iced water.
When cold, cut the lobster in half and remove the tail meat, then crack the claws and remove the meat, reserving the shell.
Cut the meat into bite-sized pieces and chill.
Heat the oven to 190C/fan 170C/gas 5. Put the shells onto a baking tray and roast for 20 minutes.
Tip into a bowl and break up with a rolling pin.
Add a splash of chicken stock to the tray and scrape off any caramelised bits into the bowl.
Heat a pan over a medium heat with 2 tbsp of olive oil and add the carrot, celery, onion, fennel and garlic with a pinch of salt.
Fry for 10-15 minutes until soft. Stir through the herbs, spices and tomato purée, and cook for a few more minutes.
Pour in the brandy and Pernod, and reduce for a minute.
Add the lobster shells and juice, the chicken stock and tomatoes. Simmer for 45 minutes. Take off the heat, cool and pass through a fine sieve.
To make the aïoli, add the egg yolk, saffron, a squeeze of lemon juice, the garlic and some seasoning to a small food processor.
Slowly drizzle in the olive oil until emulsified. Chill.
Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp of olive oil in a deep, oven-proof frying pan over a medium heat.
Add the fideo pasta and coat well in the oil. Add 450ml of the lobster stock and simmer for 4-5 minutes.
Stir through the lobster pieces then cook in the oven for 10-12 minutes.
Add a little more stock if it looks dry. Serve with a squeeze of lemon juice, chopped chives and the aïoli.