Crustacea Oil

Preparation info
    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

The flesh of lobsters, crabs, crayfish and prawns is highly prized, but making the most of shells, to give their strong and unique flavour to stocks, sauces and oils, makes both culinary and economic sense. Either smash shells up and freeze in bags for fish soup or use them as here to make a delicious and aromatic oil.

Ingredients

  • 450 g / 1 lb crab, prawn or lobster shells or a combination
  • 1

Method

Coarsely dice the carrots, shallots, fennel, garlic and celery.

Put 4 tablespoons of the oil in a big casserole and fry the shells over a medium heat until they go white. Add the diced vegetables and continue cooking and stirring for 5 minutes. This cooks off any meat clinging to the shells,