Lobster Infused Cooking Oil

Separate the Lobster Tails (4) meat from the shells (if not using leftover shells). Save the meat for another recipe.

Take a large saucepan and heat the Olive Oil (1 dash) in it over medium-high heat. Add the lobster tail shells, Garlic (2 cloves), Onion (1), and Bay Leaves (2), and let them get soft and fragrant for a couple of minutes. Season them with Salt (1 pinch).

Then pour in the Canola Oil (4 1/2 cups) and make sure the other ingredients are completely submerged in it. Let the oil come to a gentle boil, then turn the heat to low. Let the mixture simmer for an hour.

Take it off the heat and let it cool for a couple of minutes, then pour it through a fine-mesh strainer into a large, heatproof, sealable container. Refrigerate it for up to 2 weeks to use in so many ways!