Lobster or Shellfish Oil

This oil takes 2 weeks of infusing before you have a result – but it’s worth it. The olive oil holds a rich colour and flavour from the lobster, and is a wonderful finish to many dishes featured, such as Lobster Omelette ‘Thermidor’ and Lobster Bisque Soup. Once made, infused and strained, the oil will keep for several months, refrigerated.