Lobster Oil
By: Anonymous
Published: Friday, February 12, 2010 - 6:10pm

Ingredients




8 shallots chopped
2 clvs garlic chopped
500 mls olive oil
500 grams lobster heads cleaned and chopped
1 salt and pepper
100 mls brandy
1 tablespoon tomato puree
1 sprg fresh thyme
1 sprg fresh rosemary

Preparation

1 Sweat the shallots and garlic in some of the oil until soft but not coloured. 2 Add the lobster salt and pepper. 3 Cook for 3 minutes then add the brandy and reduce the liquid to 1 tablespoon. 4 Add the tomato puree and cook for a further 5 minutes. 5 Add the herbs. 6 Immerse in the remaining oil and keep somewhere warm such as the top of the cooker for 24 hours. 7 Pass through a double layer of muslin or fine sieve. 8 Seal and store. 9 This will keep in the refrigerator for a few days. When needed let the oil melt naturally at room temperature.