---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LOBSTER VINAIGRETTE
  Categories: Sauces, Salads, Seafood
       Yield: 1 servings
  
       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
  
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