Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lobster shells -- (or a little more)
   1      cup           fish stock -- =or=- bottled clam
                        -- j
     1/2  cup           wine or malt vinegar
   1                    egg yolk
     1/2  cup           salad oil

Preparation:

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