Lobster Jus

• 2 Lobster Heads, Cleaned, with Gills Removed
• Legs From 2 Lobsters
• 30 g (1

Chop the lobster heads into small pieces with a cleaver. Chop the legs. Melt the butter in a saucepan and add the grapeseed oil. Gently sauté the lobster shells, then add the onion, carrot, celery and fennel and sweat for a further 2–3 minutes, being careful not to add any colour. Deglaze with the sauvignon blanc and reduce over high heat until almost all the wine has evaporated. Add the chicke