Jasmine-flavoured lobster stew

• 1 small lobster, lightly and freshly cooked and still warm, weighing about 750 g–1 kg/ ½–2

The secret to a lobster stew is the maturing process. Unlike most shellfish dishes, this is best made well in advance, as I learned from cooks in Maine, who know everything there is to know about lobsters. While two days is said to improve it hugely, you can eat this stew within 6 or 7 hours. It must, of course, be cooled quickly, refrigerated and thoroughly reheated before serving.

Tak