What is the lobster goulash?
lobster goulash is a creamy soup or steamed meat made of lobster. Traditional food in Maine and popular in seabed cities, lobster goulash can include only lobster, butter and cream, or may contain other spices and vegetables. Lobster goulash can be found in many seafood restaurants and is often produced at home.
The usual ingredients for this steamed meat are easy to produce if the chef works with the whole lobster. The lobster value is created by cooking the shell and part of the body in the water as soon as the boiled lobster is growl. Parts of the lobster are removed before using the stock in the stew. Onion, chives and chevil can also be used to taste stew. Sometimes sherry wine is also added, usually to the tasting of the pelvis. Carrots, celery and potatoes are all mmmon vegetables seen in this steamed meat. Parsley can also be added.
Although frozen meat can be used, it is recommended to get fresh lobster. Live lobster can be cooked and then before creating steamed meatreject. The meat should be cut into pieces of bite size.
The easiest way to make lobster steamed is to melt butter in a pot and roasted lobster in butter. Once it is cooked sufficiently, the heavy cream is added and the mixture is heated, but it must not be cooked. Sometimes full -fat milk or half and a half is replaced or included in a heavy cream.
In more complex recipes, butter is still melted first in a storage container. If the onion is included, it is added to the melted butter and leaves caramelize. Then the hovercraft is added together with vegetables and spices. The meat may suffocate before adding the cream. The meat of the lodge can first be roasted in oil and spicy salt and pepper before it is included in the stew.
After the lobster meat is roasted, sherry wine is used to tear the pelvis. Deglazing simply adds alcohol or other liquid to remove juices or small koUSky meat left over by republics. This liquid is added to steamed meat along with lobster.
often served with croutons or oysters, the lobster goulash is best when the day is made prematurely. It can be stored in a refrigerator overnight and then reopen the next day. However, care should be taken during his heating, so it does not cook.