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4 cups
Easy
1 hr 30
Prepare your mise en place.
Cut the lobster bodies in half lengthwise. Remove the gills and sac from the head. If the bodies are fresh, reserve the coral (red roe) and the tomalley (liver). If frozen, discard both the roe and liver. Rinse the bodies under cold running water and pat dry. Using a chef’s knife, coarsely chop them.