Lobster Vinaigrette

1 lb Lobster shells

-(or a little more) 1 c Fish stock

-=OR=- Bottled clam juice 1/2 c Wine or malt vinegar

1 Egg yolk

1/2 c 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