Name: Lobster Oil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 180 ml (3/4 cup), approximately
Ingredients: The small legs of 2 cooked lobsters (see note); The emptied head shell of 2 cooked lobsters; 1 cup (250 ml) canola oil; 1/2 teaspoon (2.5 ml) black peppercorns; 1 bay leaf

Ingredients

The small legs of 2 cooked lobsters (see note)
The emptied head shell of 2 cooked lobsters
1 cup (250 ml) canola oil
1/2 teaspoon (2.5 ml) black peppercorns
1 bay leaf

Preparation

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.
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.
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.

Note from Ricardo

Do not confuse the small legs with the claws.

Lobster Oil

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note