Huile de Crustacés (Shellfish Oil)

Ingredients

• shellfish trimmings
• oil

Instructions

1. Pound all the shellfish trimmings you have available in a mortar until they are a fine paste.
2. Weigh out oil equal in weight to the trimmings, measuring it by the décilitre (95 grammes) or by the spoonful (20 grammes).
3. When the trimmings are a fine paste, add the oil little by little, turning the pestle round in the mortar.
4. Pass the composition through the étamine, working cold and keeping it away from any heat.
5. Use it to complete a Sauce Mayonnaise to accompany lobsters and spiny lobsters.