Aromatic Steamed Lobster with a Ginger Broth - James Martin Chef

Ingredients

• 1 piece of pine bark (optional, from any good garden centre)
• 1 live native lobster about 500g
• 10g lemon verbena
• 1 fennel bulb, sliced
• 50g fennel fronds
• 1/2tsp fennel seeds
• 2 star anise
• 1 lemon grass stalk, bruised
• 2 cardamom pods, crushed
• Handful of kaffir lime leaves
• 1 lemon, sliced
• ½ cinnamon stick
• 10g chopped coriander
• 2 bay leaves
• 20g fresh root ginger, chopped
• 100ml dry white wine
• 200ml Court-bouillon
• Zest ½ lime
• 15g butter
• 350g lobster carcass, chopped into small pieces
• 15g fresh root ginger, chopped
• 1 small onion, chopped
• 1 small carrot, chopped
• 20g celery stick, chopped
• ¼ fennel bulb, trimmed and chopped
• 150ml brandy
• 80ml dry white wine
• 200ml chicken consommé
• 100ml double cream
• Pinch of caster sugar
• Sea salt flakes and pepper