| 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
A Message from our Provider:
“When God ordains, He sustains.”