Lobster Vinaigrette Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lobster shells, or a little more
1 cup: Fish stock =OR=- Bottled clam juice,
1/2 cup: Wine or malt vinegar,
1: Egg yolk,
1/2 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 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 from luhu.jp
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 from luhu.jp