2 lobsters, each weighing around 680g
1 head fennel
28g olive oil
1 leek, rinsed and diced
1 clove garlic, peeled and sliced
2 sprigs tarragon
230g chicken stock
230g full-fat cream
1 tbsp fine saffron threads
85g Tio Pepe or other very dry fino sherry
• Trim fennel and cut into eight wedges. Keep the scraps.
• In a saucepan, sweat the fennel scraps, leek and garlic in oil for two minutes until fragrant.
• Add half the sherry and deglaze. Then add mussels, saffron and chicken stock and bring to simmer until mussels just begin to open. Remove mussels and place them under a damp towel.
• Add lobster shells, tarragon, salt, pepper and cream, bring to the boil, simmer for 20 minutes and then strain.
• Steam fennel wedges until just tender, then carefully add lobster and mussels into the steaming basket to gently reheat.
• Puree the strained broth in a blender and then taste to check the seasoning. Add seasoning, saffron and sherry to taste.
• Serve in a wide-rimmed soup bowl, arranging the seafood and fennel attractively and pouring around 130g of the reheated broth around the edges.