Lobster Oil

  • Preparation 15 MIN
    Cooking 10 MIN
  • Makes 180 ml (3/4 cup), approximately
  • Freezes



  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...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.