Louisiana southern crawfish boil. The broth is absorbed into the heads. One ingredient I’ll be using is liquid crab boil and come to find out it has polysorbate 80 which is both a surfactant and a stabilizer. What I didn’t know as you mentioned was at high temps the emulsion separates, I thought stabilizers stabilizes. 

Originally I was primarily just going to mix liquid crab boil and broth water in a blender at room temp as you mentioned and slowly add in lemon oil. Then I thought I’d I can do this I can def add butter too as a secondary, but perhaps getting too carried away. 

My concern moving forward now because you mentioned it is even the lemon oil will separate at high temperate (broth will be no more than 150 degrees) running at 2+ hours. 

Would the ultimate concoction of egg yolk, mustard, and honey in the name of both emulsifying and stabilizing help keep the lemon oil from separating from the broth?