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!).
