Search
by Ingredient

Lobster Vinaigrette

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by bettyc

YIELD

2 cups

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 453.6
POUND G LOBSTER SHELLS
(or a little more) *
1 237
CUP ML FISH STOCK
=or= bottled clam juice
½ 118
CUP ML WINE
or malt vinegar *
1 1
EACH EACH EGG YOLKS *
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 250 99% from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 194mg 8%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

Email this recipe