The shell was chopped up and gently heated with olive oil, tomato paste, garlic and herbs to make an infused lobster oil. And, if you were lucky enough to get a female lobster (which I was!) you could save the coral, or roe, to add color and flavor to our handmade pasta dough.
Coral is an unappetizing dark green goo when it’s raw, but it turns whatever you add it to a much more attractive orangey pink color after cooking. Continue reading
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