- Skill Level: Easy
- Cost: Moderate
- Favorited: 1 Time
Can be made ahead of time.
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.
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.
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.
Nutritional information is based on 26 servings.