Lobster Oil
Lobster Oil is an original and delicious recipe, orange and very fruity will accommodate with style your seafood salad, and what a great way to use the carcass of your lobster.
Ingredients
Yield: about 3 cups of lobster oil
- 1 carcass of 2 pounds cooked lobsters with head, crushed
- 0.25 teaspoon salt
- 2 cloves garlic, crushed
- 2 stalks celery, sliced
- 2 thyme sprigs
- 1 rosemary sprig
- 2 medium bay leaves
- 1 medium lemon slice
- 1 small onion, peeled and chopped
- 0.25 fennel bulb, sliced
- 1 carrot, peeled and sliced
- 0.25 teaspoon whole black peppercorns
- 4 cups sunflower oil, or other vegetable oil
Instructions
- Place all ingredients in a large saucepan, cover with the oil, and bring to a low simmer. Cook simmering for 30 minutes, stirring from time to time. Let cool at room temperature, and then refrigerate 1 day to allow the lobster oil to infuse with the aromatic garnish.
- Stain in a colander, and then pass the oil through a double sieve. Discard the bottom gray part of the oil. Place in small bottles, and keep closed in your refrigerator for weeks. When cooking the oil, make sure that all ingredients are totally covered. Lobster oil could be a great addition to a gourmet gift basket!
