to-make-lobster-oil-103585.json

{
    "directions": [
        "Coarsely crush 2 lobster carcasses with a mortar and pestle, then saut\u00e9 with 1/2 cup canola oil, the tarragon sprig, and the orange zest in a 3-quart pot over moderately high heat until very brightly colored, 5 minutes. Add the remaining canola oil and bring to a simmer. Simmer on low heat 40 minutes.",
        "Strain through a cheesecloth-lined fine sieve. Cool and refrigerate up to 2 weeks or freeze up to 1 month."
    ],
    "ingredients": [
        "1 lobster carcass",
        "4 cups canola oil",
        "1 tarragon sprig",
        "1 4-inch strip of orange zest"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Herb",
        "Shellfish",
        "Orange",
        "Lobster",
        "Summer",
        "Tarragon",
        "Gourmet"
    ],
    "title": "To Make Lobster Oil",
    "url": "http://www.epicurious.com/recipes/food/views/to-make-lobster-oil-103585"
}