Nothing says Valentine’s Day like a beautiful bouquet and a romantic dinner. That’s why we’ve …
How to Make Maine Lobster Stock
May 27, 2015 | By: The Culinary Institute of America
Chef Scott Samuel from The Culinary Institute of America shows us how to use the leftover lobster shells to make a flavorful stock. He later uses the stock in the lobster bisque and lobster risotto.
Originally published in CIAProChef.com