Lobster Vinaigrette
Yield
2 cupsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lobster shells
(or a little more) |
* |
| 1 | cup |
fish stock
=or= bottled clam juice |
|
| ½ | cup |
wine
or malt vinegar |
*
|
| 1 | each |
egg yolks
|
*
|
| ½ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lobster shells
(or a little more) |
* |
| 237 | ml |
fish stock
=or= bottled clam juice |
|
| 118 | ml |
wine
or malt vinegar |
*
|
| 1 | each |
egg yolks
|
*
|
| 118 | ml |
vegetable oil
|
|
Directions
BREAK UP the lobster shells and place them in a 375℉ (190℃) oven to roast for 30 minutes.
Transfer shells to a pot, add stock and vinegar. Cover and cook over medium heat for 30 minutes.
Remove and discard the shells and reduce the liquid until ⅓ cup remains.
Pour the liquid into a bowl and chill.
Add egg yolk to the chilled liquid, then beat in the oil.
