Shellfish Stock

• 700g Fresh lobster shells and heads, uncooked
• 50ml Olive oil
• 2

Clean and chop the lobster shells and heads into small pieces. In a heavy-based saucepan, heat the olive oil, add the shells and gently roast them until they take on a deep red colour. Stir in the vegetables and continue to cook until softened and lightly coloured. Add the tomato paste, chopped tomatoes, a pinch of both saffron threads and cayenne pepper, the orange peel and star anise and cook