Lobster Oil or Langoustine Oil - includes Thermomix instructions

A richly flavoured oil, perfect as the base for mayonnaise or dressings, or just to drizzle decadently over fancypants food...

Inspired by the idea of langoustine oil à la Tom Aikens from a distant memory of the Great British Menu, and wanting to make full use of the shells from the lobster tails I bought for a starter to a special meal, I decided to make a 'lobster mayonnaise' - with the lobster flavour coming from an oil infused with lobster shells and other classic flavours.

Now, what I should have done when making said lobster oil, is pour the finished article into a pretty bottle, hang a rustic tag around it, and write 'Lobster Oil' upon said tag, in some pretty handwriting. Maybe even go deep sea diving, and balance it against an old shipwreck / treasure chest, with lobsters prowling around it for an atmospheric photo... But this didn't even occur to me, as I was 'in the moment' and far too busy worrying about the mayonnaise I was going to make splitting... (yes, more about that in another blog!).


I would say that because in this recipe, I have only used the lobster tail shells, the lobster flavour is quite subtle - however, if you wanted to enhance this, you could add extra prawn (or langoustine!) shells and heads, if (like me) you hoard such things in the freezer for future use when you're preparing things! Or make it the day before, and leave to infuse overnight before straining the oil. You could even just make this with langoustine or prawn shells if you don't happen to have lobster shells, for an equally delicious oil, or even with crab shells. If you want to see Tom's original langoustine oil recipe, which is somewhat different, it can be found here.

On another note, I think this has certainly inspired me to consider making mayonnaise with 'interestingly-infused-oils' for future dishes, as the mayonnaise was absolutely delicious! My recipes for lobster mayonnaise, and butter-poached lobster to follow...

Makes 300ml, which is perfect for a batch of mayonnaise!

Ingredients

• Tail shells of two small Maine lobster tails (each tail weighing approx 125g)
• 1 tsp fennel seeds
• 1 banana shallot or 2-3 small shallots, peeled (45g)
• 1 medium carrot, scrubbed / peeled (70g)
• 35g leek (1 baby leek, or 3-4 inches normal leek)
• 2 garlic cloves, peeled
• 1 tsp black peppercorns
• 2 tsp paprika (mild/sweet)
• 20g concentrated tomato paste/puree (couple of heaped tsp)
• 300ml grapeseed oil (or you could use cold-pressed rape seed oil, or whatever your favourite oil for making mayonnaise is - I don't recommend using extra virgin olive oil, as the flavour is too strong)
• 4-5 sprigs fresh tarragon

Method
(See below for Thermomix method in italics)

1. To remove the shells from the lobster tails without 'cooking' them, bring a large pan of salted water to the boil, then plunge in the lobster tails for 30 seconds only, then remove and immediately put into a pan or bowl of cold water (you could just pour out through a seive or colander, than put back into the same pan and run the cold tap into it for a couple of minutes).

2. When cool enough to handle, place on a chopping board, and use a sharp heavy knife or clever to cut each tail in half, then carefully remove the meat (removing and discarding any dark intestinal vein running down the back, and washing off any grit). Reserve the meat for cooking, and cut each half shell into three pieces.

3. Lightly crush the fennel seeds, and roughly chop all of the vegetables and garlic.

4. Add everything but the fresh tarragon to a pan, and gently heat stirring occasionally, then keep on a very low heat for 20 minutes to allow all the flavours to infuse (do not leave the pan completely unattended during this time).

5. Take the pan off the heat, and stir in the fresh tarragon, and leave to cool down to room temperature. If possible, you could leave to infuse overnight for maximum flavour.

6. Strain the oil through a fine seive into a clean bottle or container (sterilized if you wish to keep it longer term - avoid the sediment/liquid at the bottom if you want to store this, although if you're making it for mayonnaise, then you can tip this in too for extra flavour!).

Butter-poached lobster tails with lobster mayonnaise made from lobster oil - recipe here

Thermomix Method

1. To remove the shells from the lobster tails without 'cooking' them, bring a large pan of salted water to the boil, then plunge in the lobster tails for 30 seconds only, then remove and immediately put into a pan or bowl of cold water (you could just pour out through a seive or colander, than put back into the same pan and run the cold tap into it for a couple of minutes). 

2. When cool enough to handle, place on a chopping board, and use a sharp heavy knife or clever to cut each tail in half, then carefully remove the meat (removing and discarding any dark intestinal vein running down the back, and washing off any grit). Reserve the meat for cooking, and cut each half shell into three pieces.

3. Cut the carrot, leek and shallot (if banana shallot) into 1 inch lengths.

4. Add the fennel seeds to the bowl, and lightly crush 10 seconds / Speed 10.

5. Add the shallot, carrot, leek and garlic to the bowl, and roughly chop for 2 seconds / Speed 5.

6. Add all of the other ingredients except for the tarragon to the bowl and cook for 20 minutes / 90C / Reverse / Speed 2.

7. Add the tarragon, and stir in / poke in with a spatula, so that it is submerged in the oil, and leave to cool to room temperature (under 37C). If possible, you could leave to infuse overnight for maximum flavour.

8. Strain the oil through a fine seive into a clean bottle or container (sterilized if you wish to keep it longer term - avoid the sediment/liquid at the bottom if you want to store this, although if you're making it for mayonnaise, then you can tip this in too for extra flavour!).