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Name: Lobster Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Salad oil; 1 lb Lobster shells; 1 c Fish stock; 1 Egg yolk; 1/2 c Wine or malt vinegar

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INGREDIENTS

1/2 c Salad oil
1 lb Lobster shells
1 c Fish stock
1 Egg yolk
1/2 c Wine or malt vinegar

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

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Nutrition

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Serving Size: 1 Serving (740g)
Recipe Makes: 1 Servings

Calories: 415
Calories from Fat: 385 (93%)

Amt Per Serving		% DV

	Total Fat 42.7g	57 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 28.1g
Cholesterol 212.1mg		65 %
Sodium 371.6mg		13 %
Potassium 354mg		9 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 415

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