Lobster Ravioli

Stock

1. 1Preheat the oven to 392°F, spread the lobster shells on a baking sheet, and roast them until they’re dry but not browned, about 20 minutes.Lobster Shells
2. 2Heat olive oil in a large pot, sweat the carrot, onion, celery, and garlic until soft, then add the lobster shells and tomato paste and cook briefly. Deglaze with brandy, let the alcohol cook off, add the veal and chicken stock, bring to a boil, then reduce to a simmer for at least an hour, up to 4. Skim foam occasionally. Strain the liquid, discard the solids, and reserve.2 tbsp Olive Oil·1 Carrot·1 Yellow Onion·1 Celery·1 clove Garlic·Lobster Shells·1 tsp Tomato Paste·1 tsp Brandy·4 cups Chicken Stock