To Make Lobster Oil

1. 1

   Coarsely crush 2 lobster carcasses with a mortar and pestle, then saute with 1/2 cup canola oil, the tarragon sprig, and the orange zest in a 3-quart pot over moderately high heat until very brightly colored, 5 minutes.

2. 2

   Add the remaining canola oil and bring to a simmer.

3. 3

   Simmer on low heat 40 minutes.

4. 4

   Strain through a cheesecloth-lined fine sieve.

5. 5

   Cool and refrigerate up to 2 weeks or freeze up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.