Because this vinaigrette is made with lobster stock, it is not quite as acidic as other vinaigrettes. The subtle shellfish flavor will enbance, but not overpower, delicate foods.
Lobster stock can be refrigerated up to 1 week or frozen; lobster syrup can be refrigerated up to 1 week. The finished vinaigrette can be refrigerated up to 3 weeks. Whisk to recombine before using.
Makes1 2/3 cups
Total Timeunder 1 hour
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturetangy, umami
Type of DishCondiments, sauces, seafood sauce
- 1½ cups lobster stock
- ¼ teaspoon kosher salt, plus more, if needed
- 1/3 cup champagne vinegar, plus more, if needed
- 1 cup virgin olive oil
- Cracked black pepper to taste
- Any fish or shellfish salad
- Seared fish fillets
- Roasted whole fish
- Any lobster or shrimp dish
In a small saucepan, bring the lobster stock to a boil over high heat and reduce it to 1/3 cup, about 15 to 18 minutes. It will be thick and syrupy. Be careful not to let it burn. Strain through a fine strainer and cool.
In a medium bowl, Whisk the salt with the vinegar until the salt is dissolved. Slowly whisk in the oil until emulsified. Add the lobster syrup and season with pepper. Taste, and add more pepper, salt, or vinegar, if needed.
Combine with chopped fresh herbs, a drizzle of Basil Oil or Chive Oil.
1996 Debra Ponzek and Joan Schwartz