Lobster Oil

[spoonbread]

I'm curious on how ya'll make lobster oil. I have my own style, but there are so many others that are pretty good, I'm sure. Any advice?

[paul o' vendange]

I use lobster butter more often, but for either I learned from James Peterson: break up the cooked shells with a wooden mallet, in a kitchen towel, until of manageable size for a mixer. Mix with oil until the oil is uniformly colored, about 1/2 hour. Heat in low oven for about an hour, add water to cover by couple of inches and chill. The oil will rise to the top, the shells will sink. Carefully decant off the oil (or use a separator in this step). Strain the oil through a fine mesh strainer to be sure and remove all impurities.

[aidensnd2]

Roast shells, break up in food processor and add to flavorless oil. Heat oil and let shells infuse, strain.

[Rachel Perlow]

OK, I'll bite. What do you use Lobster Oil for?

[spoonbread]

I was just curious. I make lobster oil as I would an Asian lobster stock, shells, tomato paste, ginger, mire poix and such and I like to add chiles. Add equal amounts water and oil, boil until water is dissolved, decant.

I use it as a garnish on plates, but I do like mixing it in mashers with a bit of truffle oil as well. Really, there are alot of applications.

This seems like a great site, so I was just wondering if there were any other ideas out there.

Thanx!

Edited March 29, 2004 by spoonbread (log)

[Devilkitty]

OK, I'll bite. What do you use Lobster Oil for?

So your lobsters don't squeak, of course!

Puts a nice gloss on their shells, too.

I once had a lobster oil drizzled on subtly garlicky mashed potatoes in 1988. I haven't been able to actually eat the stuff for years (I somehow developed a nasty allergy to such beasties - don't ask me to peel shrimp without gloves, ever), but I remember that plate quite vividly.