Lobster spaghetti with crisp fennel shavings

Remove the lobster meat from the body and claws, and keep warm in a little of the cooking liquid to prevent it from drying out 2. Bring a large saucepan of heavily salted water to the boil and cook the pasta until al dente.

For the crisp fennel shavings: slice the fennel into very fine strips, using a mandolin if you have one. Pat dry with kitchen paper and toss in the seasoned flour.

Heat the oil in a wok until it is shimmering. Add the fennel shavings a few at a time and fry briefly until light golden and crisp. Drain on kitchen paper and season with salt.

For the lobster cream sauce: heat the oil and butter in a hot pan and add the lobster shells. Cook on a high heat for 2-3 minutes, then add the vegetables. Cook for a few minutes until softened before adding the tomato puree. Cook for a couple of minutes then deglaze the pan with the brandy.

Cook until the brandy has almost evaporated then add the stock and simmer until reduced by a third.

Strain through a fine sieve into another pan, bring to the boil and add the cream. Season with salt to taste and simmer for a couple of minutes.

For the lobster: Heat the remaining 1 tbsp olive oil in a frying pan. Cut the lobster meat into bite size pieces or small medallions and add to the pan along with the garlic and chilli.

Fry for a few minutes to heat through, then add the diced tomatoes. Cook for a minute then add the lobster cream sauce.

. Bring to the boil and add the cooked spaghetti and basil. Toss in the pan then serve between two plates. Scatter over the crisp fennel shavings and serve.