Instructions: Sweat the shallots and garlic in some of the oil until soft but not coloured.

Add the lobster salt and pepper.

Cook for 3 minutes then add the brandy and reduce the liquid to 1 tablespoon.

Add the tomato puree and cook for a further 5 minutes.

Add the herbs.

Immerse in the remaining oil and keep somewhere warm such as the top of the cooker for 24 hours.

Pass through a double layer of muslin or fine sieve.

Seal and store.

This will keep in the refrigerator for a few days. When needed let the oil melt naturally at room temperature.

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