During a recent workshop we explored lobsters and beets. We reserved the liquid from cooking beets in the pressure cooker. To it we added pulverized cleaned lobster bodies, red wine, fish sauce, and kecap manis. We cooked the stock for 20 minutes. The lobster bodies and their hemolymph formed a raft. The stock ended up a consomme. The result was a sweet, earthy and briny.
Years Past