Lobster Fumet

• 2 ¼ oz (60 g) fennel bulb
• 1 ¾ oz (50

Wash the vegetables. Finely chop the fennel and onion. Crush the garlic clove with the back of a knife blade. Quarter the tomatoes. Roughly chop the lobster heads. Heat the oil in a saucepan and sweat* the heads. Add the butter and caramelize. Add the fennel, onion, and garlic; sweat for 5 minutes. Add the tomatoes and tomato paste; cook for 3 minutes. Deglaze