Lobster Vinaigrette

• 1 pound lobster shells (or a little more)
• 1 cup fish stock =or= bottled clam juice
• 1/2 cup wine or malt vinegar
• 1 each egg yolks
• 1/2 cup vegetable oil

1. BREAK UP the lobster shells and place them in a 375F (190C) oven to roast for 30 minutes.
2. Transfer shells to a pot, add stock and vinegar.
3. Cover and cook over medium heat for 30 minutes.
4. Remove and discard the shells and reduce the liquid until 13 cup remains.
5. Pour the liquid into a bowl and chill.
6. Add egg yolk to the chilled liquid, then beat in the oil.

lobster, fish stock, wine, egg yolks, vegetable oil

Taken from recipeland.com/recipe/v/lobster-vinaigrette-45485 (may not work)