A shellfish medley with bass

120g chopped tomatoes a pinch of cayenne pepper a pinch of salt 1 Roughly chop the cooked lobster and leave to drain. 2 Gently heat the butter, carrots, shallots and leeks until softened. Add the lobster and cook for 10 minutes, stirring occasionally. 3 Deglaze the pan with whisky and add the water and tomatoes. Cook over a medium heat for 15 minutes then add the cream and cayenne pepper and simmer for a further five minutes. 4 Blend the sauce using a food processor and strain it through a fine chinois. Whilst skimming the surface of the sauce, bring it back to the boil and keep it on the heat until it reaches a coating consistency. Check the seasoning, leave to cool and refrigerate until needed. This will last up to three days in the fridge. 5 Place the new potatoes in cold salted water and add the saffron. Boil for 15 minutes or until tender. Keep warm in the cooking water until required. 6 Pour the lobster bisque into a pan and gently heat until it reaches boiling point. 7 Meanwhile, in a non-stick pan, add the rapeseed oil. Once it’s hot, add the seasoned sea bass skin side down and fry gently. Keep the fish like this for four minutes then turn it over for the last minute of cooking. Remove and keep warm. 8 Place the mussels into the boiling lobster bisque. Once the shells have opened, remove them from the sauce and keep warm. 9 Finally, cook the scallops. This should take around two minutes per side. The scallops should be golden brown on both sides and around 45°C in the centre. 10 To serve, arrange the scallops, sea bass and mussels in a bowl, surrounded by new potatoes and the warm lobster bisque. In association with Taste Communications