lobster or crab!
is a favorite soup for many. There's numerous
ways to make many versions of this dish.
with either shrimp, lobster or crab shells. For the most
part they can be the leftover shells from your cracked crab,
shrimp shells from paella, or the lobster shell from a lobster
the shells at about 350° till dry and crisp. Saute some
garlic, shallots, onions, celery, carrots, leeks etc. in
or both. Add the shells, season with salt, white pepper,
Rick's Chef Salt,. stir, add enough water to cover, bring
to a boil,
and then simmer till it reduces some. Puree in a blender,
strain with a fine mesh strainer and cheese cloth if needed.
Season (we used some more olive oil, Tapatio and lemon juice)
and thicken with a butter roux and season to taste again.
can be made ahead of time, and you can add anything from
fine chopped vegetables; carrots, celery, onions, to crab,
lobster and or shrimp meat. In this one we used bread croutons,
aioli, sheep's milk Romano cheese and fresh chopped parsley.