Top 3 ways restaurants can use lobster

Use in soups and stews. New shell lobsters take on saltwater, which means that the lobster meat is marinating in a delicious saltwater brine. “When you cook them, you have the use of all that lobster brine liquor,” Seaver said. “I cook that into a ratatouille and toss in lobster meat chunks in at the very end to reheat.” In addition to the standard lobster bisque, chefs can consider using lobster as an ingredient in other vegetable-based soups. “The other day, I cleaned and steamed the lobsters and used all of the lobster liquid as a basis of a minestrone soup. I threw in lobster chucks and basil at the end. It is a wholly familiar but unexpected preparation.”