Lobster or Yabbie Coulis

• 300 g lobster or yabbie heads and shells
• 100 g mirepoix

In order to extract the maximum amount of flavour and body from this sauce it is necessary to smash the lobster or yabbie heads and shells thoroughly. It is a very messy operation made easier by placing the heads under a cloth and smashing them with the flat edge of a meat cleaver or meat tenderiser.

Soften the mirepoix and garlic in the butter and add the smashed heads and shells turni