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