2000s Recipes + Menus
Lobster Oil
Makes about4 cups
June 2000
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:
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Coarsely crush 2 lobster carcasses with a mortar and pestle, then sauté with 1/2 cup canola oil, the tarragon sprig, and the orange zest in a 3-quart pot over moderately high heat until very brightly colored, 5 minutes. Add the remaining canola oil and bring to a simmer. Simmer on low heat 40 minutes.
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Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 2 weeks or freeze up to 1 month.
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