Lobster vinaigrette

1 servings

Ingredients

Quantity Ingredient
1 pounds Lobster shells (or a little more)
1 cup Fish stock =OR=- Bottled clam juice
½ cup Wine or malt vinegar
1 Egg yolk
½ cup Salad oil

Directions

BREAK UP the lobster shells and place them in a 375F oven to roast for 30 minutes. Transfer shells to a pot, add stock and vinegar.

Cover and cook over medium heat for 30 minutes. Remove and discard the shells and reduce the liquid until ⅓ cup remains. Pour the liquid into a bowl and chill. Add egg yolk to the chilled liquid, then beat in the oil. Makes 2 Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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