Lobster Consommé

• olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery

Place some oil in a stainless-steel pot and bring to a high heat. Add the onion, carrot, celery, fennel, star anise and garlic and sweat together. Add the lobster shells and cook until they turn red. Deglaze with the Pernod, cognac, Noilly Prat and white wine. Add the thyme, tarragon, tomatoes and tomato paste and cook for a further 2 minutes. Cover with water, bring to the boi