Civet de Homard au Madiran

• 4 lobster portions, 450 g/1 lb each
• 50 g/

In a saucepan, sweat all the diced vegetables with half the oil for 5 minutes. Add the bouquet garni, garlic, chopped anchovies, tomato purée and wine, season with salt and pepper and cook gently for 20 minutes.

Cut the lobsters into pieces. Collect the corals and mix them into a small ball with the flour and softened butter.

Heat the remaining oil in a large frying pan. When it