What are the best tips for making lobster soup?

One of the best tips for making lobster soup is the use of a very fresh, high quality lobster. It may also be useful to use shells and hobbles to make a soup supply. As with most seafood meals, it is important to cook only lobster until it is done; Everything more than this fine molluscs can do hard and rubber. There are also many other ingredients that can be added to the soup, most often potatoes, cream and butter.

While fresh lobster may be difficult to come in many areas, most professional chefs are the most important part of the preparation of lobster soup. Frozen and canned lobsters lack a lot of taste and texture that many expect from lobster. Unlike other meat -based soups, where previously cooked protein is considered ideal, good lobster soup always uses fresh lobster. Many of them consider the second best choice to use a fresh lobster that has been cooked dendřev, assuming the shellsle available.

Lobster is a star of lobster soup, often referred to as a lobster bisque. Yet the supply of the soup is a very important part of the bowl. While various supplies are available in advance, the best lobster soups use shells and fresh lobster juices. When making a lobster soup, the entire lobster can be cooked in a liquid in stock or claws and tail, where most of the meat is located, can be removed and the rest of the lobster can be used for stock.

When cutting lobster, it is important to store all the juices that come to use in stock. Shell and juices should be placed in a heavy container and covered with water. While other flavors can be added depending on the style of the soup, these three ingredients give the lobster soup its amazing taste. Once the stocks of the Nitchay For an hour can be tight shells and supplies can be used for lobster soup.

almost any ingredienCE can be used in lobster soup, including potatoes, corn, tomato products, onions and cream or butter. Although these ingredients differ depending on the style of the soup, lobster should always be processed carefully to ensure optimal taste and texture. If a pre -cooked lobster is used, it should be added to the boiled soup one to two minutes before serving, giving only enough time to warm up. If fresh lobster is used, it should also be added at the very end of the cooking process, usually about 10 to 15 minutes before serving, depending on the size of the meat.