Lobster sauce for a ravioli of haddock by Robert Clayton

11 September 2006
Lobster sauce for a ravioli of haddock by Robert Clayton


(serves ten)

60ml olive oil
110g each fennel, leek, onions, celery and carrots, diced
7 cloves garlic
1kg lobster heads
½ pint white wine
125ml port
125ml brandy
1tbs saffron
1 tin plum tomatoes
1 orange, zested and grated
1tsp each of rosemary, savoury, tarragon, thyme, parsley
2 bay leaves
1 star anise
Salt, pepper and cayenne
15 fresh basil leaves


Heat the pan and add the olive oil. Sauté the vegetables, garlic and lobster heads are until they are golden brown.

Deglaze with port and brandy. Add white wine and reduce by half. Add the remainder of the ingredients and top up with water so that the lobster and vegetables are covered. Simmer for one-and-a-half hours.

Liquidise the broth (you'll need about 700ml) and pass through a very fine chinois. Check the seasoning and reheat when ready to use.

Robert Clayton

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking