The French Laundry is one of America’s best and most well-known restaurants.
Driving through the Napa Valley and having lunch at The French Laundry is most definitely on my bucket list.
Thoma Keller, the man behind The French Laundry has another restaurant in New York called Perse and Nat and I agree that it was the finest dining experience either of us had ever had. 11/10.
Thomas Keller is a genius.
We have had The French Laundry cookbook for a number of years though we had only ever cooked one thing in it: Yabba Dabba Doo, an incredible standing rib with Pommes Anna and a Bordelaise Sauce.
Now we have done two… this classic broth which is to die for.
Rather than live lobsters, I purchased tails and set aside the meat for another dish. I then supplemented the lesser lobster shell with the prawn shells from 24 prawns.
It was sublime I know this is something we will do again for our next dinner party.
- ¼ cup canola oil
- 3 lobster bodies, cut into quarters
- 1 ½ cups chopped tomatoes
- ½ cup chopped carrots
- 1 bunch tarragon
- 2 cups heavy cream
- Heat the oil in a large, heavy saucepan and sear the lobster parts for a few minutes until they turn red.
- Add the tomatoes, carrots, tarragon and cover the lobster parts and vegetables with water. Bring to the boil, skimming off any impurities that float to the top.
- Reduce the heat and simmer for an hour.
- Strain the stock, pushing as much liquid through as possible. Strain the liquid again through a fine strainer and pour the liquid into a clean pan.
- Return the strained liquid to the heat and reduce slowly until there is one cup of liquid left. Add the heavy cream and continue to simmer until there is 2 cups left.
- Strain once more and refrigerate until needed.
- Slowly reheat and serve.