Baked lobster fideo pasta

Method

• step 1

  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.

• step 2

  When cold, cut the lobster in half and remove the tail meat, then crack the claws and remove the meat, reserving the shell.

• step 3

  Cut the meat into bite-sized pieces and chill.

• step 4

  Heat the oven to 190C/fan 170C/gas 5. Put the shells onto a baking tray and roast for 20 minutes.

• step 5

  Tip into a bowl and break up with a rolling pin.

• step 6

  Add a splash of chicken stock to the tray and scrape off any caramelised bits into the bowl.

• step 7

  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.

• step 8

  Fry for 10-15 minutes until soft. Stir through the herbs, spices and tomato purée, and cook for a few more minutes.

• step 9

  Pour in the brandy and Pernod, and reduce for a minute.

• step 10

  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.

• step 11

  To make the aïoli, add the egg yolk, saffron, a squeeze of lemon juice, the garlic and some seasoning to a small food processor.

• step 12

  Slowly drizzle in the olive oil until emulsified. Chill.

• step 13

  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.

• step 14

  Add the fideo pasta and coat well in the oil. Add 450ml of the lobster stock and simmer for 4-5 minutes.

• step 15

  Stir through the lobster pieces then cook in the oven for 10-12 minutes.

• step 16

  Add a little more stock if it looks dry. Serve with a squeeze of lemon juice, chopped chives and the aïoli.