Poached lobster with cauliflower and butter sauce

Defrost a frozen lobster.

Put a big pan of water on to blanch the lobster, 1 min per 30g weight. Then rinse under cold water to stop the boiling process.

Remove the tail meat from the shell and place in the fridge. Take the claws out of the water and remove the meat from the shell

In another pan sweat a large onion, 4 carrots, 2 cloves of garlic, 3 celery sticks and a leek in olive oil until soft. Add 2 tbsp tomato purée and cook a little longer.

Crush the lobster bones. Add the lobster shells to the veggies and cook until the protein has started to set

Add 5 tbsp brandy and reduce. Add just enough water to cover the bones and add 6 sprigs of thyme. Bring to the boil and cook for 10 minutes. Add 6 sprigs of fresh tarragon and cook for 3 minutes

Remove the pan from the heat and leave to stand for a couple of minutes. Then pass through a fine sieve into a small pan, bring back to the boil and put to one side

For the sauce take 200ml of lobster stock and add 20g of butter

Reduce this very quickly until it starts to thicken, then whisk in 2 tablespoons of cream. Put to one side

For the caramalised cauliflower, take 1/2 large cauliflower and section it up into florets. Cut the florets into 2-3mm thick slices

Select all the well-shaped pieces for the caramelised cauliflower, reserving the less attractive pieces for the purée

Blanch the slices of cauliflower in boiling water until half cooked. Refresh in iced water and drain. To serve, caramelise in 50g butter

For the cauliflower purée, finely chop all the cauliflower trimmings and place into a pan. Add a little salt and enough water to just cover

Boil very quickly until nearly all of the water has gone and add 25 ml double cream. Boil for a couple of minutes until it starts to thicken slightly. It will burn easily so you need to keep it moving around the pan

Purée in a liquidiser and pass through a fine sieve

To serve, place the caramalised cauliflower in a round on the bottom of a plate. Place the purée in the centre with the poached lobster meat on top.

Pour the butter sauce over this and serve immediately

(Click here for William Drabble's original recipe, with fresh lobsters)