[Intro music] The way I like doing my lobster oil, the best as a dip with nice, crispy piece of fresh baguette. It can also be used in various recipes such as sea food pasta or various salads. Whilst you will pay around $25 for small bottle, I am going to show you how to make your own, just for a few dollars. Indeed, all you need is the carcass of the lobster, not the full lobster, just the carcass. So next time you will eat lobster, make sure to freeze the shells if you don’t intend to make the oil right away. It’s worth it.
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To make your own lobster oil, you will need cooked lobster shells, a small mirepoix of carrot, onion and celery, vegetable oil such as canola or sunflower oil, garlic, whole peppercorns, salt and aromas; so rosemary, thyme and bay leaves. Place the shells in a large saucepan. Add the herbs, the salt, the peppercorns, the garlic, the vegetables and add the oil. Mix well. Allow the oil to simmer on low heat for 30 minutes. After 30 minutes of simmering, turn off the oil and let it cool down. Then refrigerate the whole part covered for one day. That way, the oil will infuse in the aromatic garnish. And then we will sweat it. Pass the oil through double fine mesh/sieve. It’s very fragrant. It’s very nice. Good. Look at the colour of the oil. It’s very orange. The colour of the lobster, beautiful. Then transfer the oil into a bottle, so pass the oil through a funnel. This oil will be very tasty with a nice shell fish or lobster flavour. You may keep the oil refrigerated upto a month. Use our lobster oil with a little bit of balsamic vinegar and some good French bread as dip or use it to make beautiful dressing in salads and many other dishes. Bon appétit!