1 carrot, chopped
1 celery stick, chopped
4 garlic cloves, crushed
1 lemon, zest only
1 small brown onion, chopped
handful freshly chopped flatleaf parsley
2 sprigs tarragon, finely chopped
4 sprigs fresh thyme
1 tomato, roughly chopped
1 litre chicken stock
400g/14oz bucatini pasta
salt and freshy ground black pepper
¼ tsp cayenne pepper
100ml/3½fl oz olive oil
1 tsp tomato purée
1 tsp white wine vinegar
25g/1oz butter
250g/9oz salted butter
150g/5½oz brown shrimp
4 uncooked lobster tails (in their shells)
shells from 2–3 lobster tails (see above)
4 raw lobster tails (from above)
1 tbsp brandy
60ml/2fl oz dry white wine