Columbia Restaurant Lobster Again

Langosta Columbia

I've never purchased a whole lobster before, but this recipe called for "half a whole lobster" so it was time for a new experience. I imagine I could have gotten a live lobster, but I was quite thankful to discover a frozen version. (Bonus points for being already cooked.) And since there were two in the package, we're all prepared for the next recipe that calls for lobster!

The first step is to get the meat out of the lobster. Most of it is in the tail, but there was some in the claws, and even a bit stuck in various other nooks and crannies. The second step is to saute some onions, green pepper and garlic in olive oil (way too much called for in the recipe), then add some chopped tomatoes and sliced mushrooms. The third step is to add chicken broth and/or white wine along with the lobster and some shrimp and ham, and simmer until done, which doesn't take long at all. 

Although not in the "soup" section of the cook book, this really was a soup. However, we used a slotted spoon when serving it, just because we could. Then, after our original dinner, I separated the broth from the leftover meat and vegetables. A couple of days later I added more ham, thickened part of the broth a bit, then served it over rice.

We used the remaining broth to make a "food chain" version of Manhattan Clam Chowder. Can't let food go to waste!