To cook the lobsters, fill a stockpot 3/4 full of water and bring to a boil. Slip the lobsters into the water, cover, and cook until the shells are bright red, about 8 minutes. Using tongs, remove the ...
The first time I made this soup was at culinary school with Chef Dan Hugelier. He chopped up a whole lobster in front of the class, and it seemed like a waste of lobster until we tried the soup, which ...
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