Monday, October 8, 2012

Lobster broth soup

The good thing about going out to eat lobster is….. to have lobster shells to make a rich lobster broth. Most of it I froze for the risottos in the winter, but the surplus became the base for today’s soup, with carrots, red bell pepper, kale, and spaghetti, just heated until the spaghetti were cooked. Cozy.


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