I'm making a corn chowder, to which I'd like to add a little fresh lobster tail. Should I put the meat in at the very last minute before serving, or can I let the soup simmer with the lobster meat in it?
I plan to quick-boil the tail for a few minutes before adding to the soup.
but you can scrape the other white stuff and add that to the soup with a bit of clam juice if you want the fish flavor in the soup. Cooking the tail too long just ruins the texture.
5. Just put it in at the last minute to heat it thoroughly.
If you cook it too long or at too high a temperature it will have the texture of a little pink rubber eraser, and the flavour additions will be too subtle for even a trained palate to distinguish.
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