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Lobster Oil

Prep10 min
Cook30 min
Total40 min
Yield24 portions
LevelIntermediate
 
 
About This Recipe

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.

Scale This Recipe

Servings

Ingredients

Units
Yield: about 3 cups of lobster oil
  • 1 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 bulb, — sliced
  • 1 carrot, — peeled and sliced
  • 0.25 teaspoon whole black
  • 4 cups sunflower oil, — or other vegetable oil

Instructions

  1. 1
    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 .
  2. 2
    Stain in a colander, and then 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!
Techniques in this recipe
Simmering
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Lobster meat toughens fast with overcooking — pull it just as it turns opaque and finish off the heat. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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