| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Sauces, Salads, Seafood | 1 | Servings | |
INGREDIENTS
| 1 | lb | Lobster shells (or a little more) |
| 1 | c | Fish stock =OR=- Bottled clam juice |
| 1/2 | c | Wine or malt vinegar |
| 1 | Egg yolk | |
| 1/2 | c | Salad oil |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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