Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Lobster shells - (or a little more)

  2. 1 cup 237ml Fish stock -

  3. 1/2 cup 118ml Wine or malt vinegar

  4. 1 Egg yolk

  5. 1/2 cup 118ml Salad oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions BREAK UP the lobster shells and place them in a 375F 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 1/3 cup remains. Pour the liquid into a bowl and chill. Add egg yolk to the chilled liquid, then beat in the oil. Makes 2 Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK


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