How To Make Lobster Oil

You can use the oil in vinaigrettes or in mayonnaise for salads (it makes a really elegant potato salad). We also love it drizzled over poached or grilled fish or mashed potatoes.

1 lobster carcass
4 cups canola oil
1 tarragon sprig
1 4-inch strip of orange zest

To Make Lobster Oil:

Coarsely crush 2 lobster carcasses with a mortar & pestle, then sauté with 1/2 cup canola oil, the tarragon sprig, & the orange zest in a 3-quart pot over moderately high heat until very brightly colored, 5 minutes. Add the remaining canola oil & bring to a simmer. Simmer on low heat 40 minutes.

Strain through a cheesecloth-lined fine sieve. Cool & refrigerate up to 2 weeks or freeze up to 1 month.

Makes about 4 cups.

Source
Gourmet Magazine, June 2000
Recipe by Liz Vought



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