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