Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 10
Method
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Heat the oven to 425 F. Roast the shells until they smell sweet and take on strong color.
Add the onion, celery, carrot, and garlic to the roasting pan with a little oil and roast 10 minutes more.
Stir in the tomato paste and cook until it darkens, then deglaze with the brandy.
Transfer everything to a pot, add the water and herbs, and simmer gently for 45 minutes.
Strain and reduce slightly if you want a stronger shellfish flavor.
Jason's Notes
Lobster stock is how you keep the shells from going to waste and turn them into something luxurious. Roast the bodies properly and the pot does the rest.
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