Name: Lobster-oil mayonnaise
Prep time: 4 h
Total time: 4 h
Yield: Makes about 2 cups
Ingredients: 1 tablespoon tomato paste; 2 cups plus 1 tablespoon neutral oil, such as grapeseed or canola; 1 egg yolk; 1 teaspoon Dijon mustard; 1 tablespoon chopped tarragon, chervil, or parsley; Bodies from two 1- to 1½-pound lobsters, back shells removed and discarded; 1 head garlic, cut in half; 1 bay leaf; 1 medium carrot, peeled and chopped; Salt and freshly ground black pepper; 1 tablespoon fresh lemon juice; 1 stalk celery, chopped; 1 medium onion, peeled and chopped; 3 branches thyme

Preparation info

Makes about
2 cups

Difficulty
Complex
Ready in
4 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Making lobster oil is a fair amount of work, but you’ll have a cup left after making the mayo and the oil keeps forever (refrigerated). It is great also in vinaigrettes and even on its own, as a dressing in lobster or other salads or for sautéing crabcakes or fish cakes. Lobster bodies are free at most fish markets.

Ingredients

Bodies from two 1- to 1½-pound lobsters, back shells removed and discarded
2 cups plus

Method

Cut the lobster bodies into 5 or 6 pieces. Place the 1 tablespoon oil in a deep skillet or casserole and turn the heat to high. Add the bodies and cook, stirring, for about 5 minutes. Add the carrot, onion, celery, garlic, thyme, bay leaf, and tomato paste. Cook, stirring, for 2 minutes, then add the 2 cups oil.
Stir, then turn the heat to very low and simmer f

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Lobster-oil mayonnaise

Ingredients

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