The small legs of 2 cooked lobsters (see note)

The emptied head shell of 2 cooked lobsters

1 cup (250 ml) canola oil

1/2 teaspoon (2.5 ml) black peppercorns

1 bay leaf

In a food processor, finely chop the lobster legs and shells with the oil until it turns orange. Transfer to a saucepan. Add the peppercorns and bay leaf.

Gently bring to a boil and simmer very gently until the lobster juices have completely evaporated. Remove the saucepan from the heat and let steep for about 20 minutes.

Line a sieve with paper towels. Strain the oil through the sieve. Let cool. Store in an airtight container in the refrigerator for about 1 month or freeze.

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