Lobster Oil
Lobster Oil
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Lobster Oil

15 MIN
10 MIN
180 ml (3/4 cup), approximately



  1. In a food processor, finely chop the lobster legs and shells with the oil until it turns orange. Transfer to a saucepan. Add the peppercorns and bay leaf.
  2. Gently bring to a boil and simmer very gently until the lobster juices have completely evaporated. Remove the saucepan from the heat and let steep for about 20 minutes.
  3. Line a sieve with paper towels. Strain the oil through the sieve. Let cool. Store in an airtight container in the refrigerator for about 1 month or freeze.


Do not confuse the small legs with the claws.

Good with...


  1. Good way to use leftover lobster parts (not just legs, but the shells too) and it's cool but I couldn't really figure out how to use it, or to remember to use it.

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