For this recipe you will need a heavy duty blender ... Meanwhile, in a large frying pan, boil the lobster stock vigorously until the volume of liquid is reduced to 350ml/12fl oz.

Then remove the stock pot or dutch oven from the heat before you ladle the stew into your soup bowls. You might be wondering ...

The shell is too hard to eat but can be reserved and used to make fish stock, or as the base for a soup, bisque or lobster sauce.

De-shell the lobster and put only the shell into a pot of boiling water to make stock, let it simmer for at least an hour. 2. Now devein the lobster meat and dice it into bite size pieces. Now add the ...

This recipe for lobster poutine is: Flavorful: using a lobster stock base for the gravy adds more lobster flavor to the dish.

The texture is similar to Chiu Chow congee because the grains stay whole, rather than being cooked so long they incorporate into the broth. This version - with lobster and scallops - is a lot more ...