Lobster and mushroom stew

Serves 2

Use seasonal mushrooms or dried Chinese black fungus for colour in this lobster stew (Jason Lowe)

You can use any seasonal mushrooms for this and even add some dried Chinese black fungus for colour and texture.

1 large shallot, peeled, halved and finely chopped
A good knob of butter
1tsp flour
100ml white wine
250ml fish stock or the lobster broth
120-150g wild mushrooms, cleaned and cut into even-sized pieces
½tbsp chopped chives
A few slices of lobster from the tail and/or claws
Salt and freshly ground black pepper

Gently cook the shallot in the butter for a minute, then stir in the flour and gradually stir or whisk in the wine and stock; bring to the boil and simmer gently for about 15 minutes.

Add the mushrooms, season to taste, cover with a lid and continue simmering for another 5 minutes.

Drop in the chives and pieces of lobster and simmer for a minute to heat through the lobster, then arrange in warmed serving bowls.