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Lobster Oil Recipe
Lobster Oil
Jonathan Cartwright, White Barn Inn, USA
Jonathan Cartwright, White Barn Inn, USA
Total time: more than 2 hours

Preparation time: 15 minutes
Preheat oven at 150°C. (300°F)
Cooking time: Under 3 hours

Difficulty: Easy
Chef's Note

Lobster oil can be stored refrigerated for 2 weeks and can be used in dressings, mayonnaise and as a garnishing oil.

It goes perfectly with Kennebunkport Lobster on Mango Salsa

- 125 ml (1/2 cup) vegetable oil
- 450 g (1 lb.) Lobster shells (body and claws, but not the head)
- 1 tsp. coral (if available)
  1. Crush up the shells to approximately 1 inch pieces.
  2. Dry the crushed shells in a 150°C. (300°F) oven for 10 minutes.
  3. Place the dried shells in a pot add the coral and cover with the oil.
  4. Gently heat the oil to 75-90°C. (150-180°F) and keep at this temperature for 2-3 hours for the oil to infuse.
  5. Strain the oil and squeeze the oil out of the shells.
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