Lobster Vinaigrette Recipe - Cooking Index
Lobster Vinaigrette Recipe - Cooking Index
| 1 lb | 454g / 16oz | Lobster shells - (or a little more) |
| 1 cup | 237ml | Fish stock - =or=- bottled clam j |
| 1/2 cup | 118ml | Wine or malt vinegar |
| 1 | Egg yolk | |
| 1/2 cup | 118ml | Salad oil |
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 1/3 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
Source:
Food and Wine - 2/98
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