Lobster oil, made on the island of Groix
It is a lobster oil. The recipe is secret. But we know that you need a kilo of blue lobster, guaranteed Breton, and a liter of grapeseed oil, to obtain this seasoning.
Its development has been tested by restaurateurs who recommend it for seasoning sea bass with coarse salt or spicing up a plate of tagliatelle with cockles.
“Lobster” oil should we say, because it is not an oil extracted from lobster, but flavored with the shell of the beast.
The carapace ? but yes, and especially not the flesh. The shell of the lobster, like that of the langoustine, has something magical: when you heat it, it gives off powerful flavors.
Lobster oil lends itself to many uses: scallop carpaccios, sushi, tartars, raw or baked or grilled fish fillets, seafood tagliatelle, etc.
Why not also Spanish or Italian style, with garlic rubbed on a slice of toasted bread or not, and a little tomato.
