Preheat the oven to 130∞C. Clean and chop the shells into small pieces. Heat
Place the sealed jar in a large pot and surround with a tea towel to prevent it from knocking against the side. Pour in enough water to come up the side of the jar. Bring the water to the boil, reduce to a simmer and cook for 45 minutes. Remove the jar from the water and allow to cool before refrigerating. The longer the crustacean oil is refrigerated, the more intense the flavour and colour. When ready to use, pass the oil through a sieve lined with a double-layer of muslin and discard the shells.
For an intensely coloured and flavoured oil, fresh crustacea shells are preferable. However, cooked shells may also be used which will result in a less intense flavour and colour.
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