Recipe - Lobster Vinaigrette

1 pound Lobster shells
(or a little more)
1 cup Fish stock
=OR= Bottled clam juice
One half cup Wine or malt vinegar
1 Egg yolk
One half cup Salad oil

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini