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

Lobster Oil


  • 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


  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.