Will eggwhites clear my lobster broth
I'm planning to do a lobster broth for New-Years.
- Lobster shells, browned in oven
- Shallots, parsley root, carrots and other suitable veg
- Seasoning, tomato paste, I think I have a reasonable slurp of Cognac avaliable.
Boil for about 15 minutes.
When I strain this, it will be cloudy. I was thinking whisking in egg-whites and straining it again to make it clear. Is this possible? Will the procedure change the taste?
I have about 4 hours to make it on saturday. Any suggestions are welcome. I want it as consommé-like(clear) as possible.
Best Answer
Allow me to describe what happened. (TLDR; complete success)
I started out with
The regular lobster soup starter pack.
About 1.5 liters of water, half a bottle of white wine.
This isn't clear at all.
Eggwhites.
Really slow boil.
Siphon to test.
I'm ok with this.
The end result was fantastic
What really surprised me was that I started with well over 2 litres of broth. In the end I had about 7 dl of clear stuff. About 1/3 of the original tasty broth.
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How do you clarify lobster stock?
Use your clarified stock right away, or store in a container in the refrigerator up to three days or freeze up to six months....4 Steps to Clarifying StockHow do you clarify consommé with egg whites?
Classically, when you want to clarify a stock \u2014 to make a consomm\xe9, say, or just to have a clear stock as the base for a sauce \u2014 you whisk some protein, typically egg white and maybe some crushed shell, into cold stock. Then you gradually heat up the mixture.Can eggs be used to clarify broth?
A--It`s easy to clarify broth. Simply beat two egg whites until they hold soft peaks, then stir them into cold stock in a soup kettle. Set the kettle over medium heat and continue stirring. When your broth begins simmering at the edges, stop stirring and let it simmer 10 minutes.02 Clarifying Stock Consomme
More answers regarding will eggwhites clear my lobster broth
Answer 2
Absolutely, you can clarify your broth with egg whites. It is a very common practice.
However, as @JohnFeltz infers, you'll have to carefully plan ahead to work this into your cook plan. Clarifying broth with egg whites is a delicate operation, difficult to execute while entertaining guests.
If you separate the egg whites ahead of time, and set up your equipment ahead of time, you may be able to pull it off. Also, you'll need to consider how to keep your seafood warm for the 10 minutes or so it will take clarify the broth (a foil covered pan in a warm-ish oven might suffice).
Noting your recipe has Shallots, parsley root, carrots and other suitable veg clarifying might not be worth the effort if you are going to reintroduce those back into the mix. They will surely reintroduce floating particles.
Here is a good video of someone clarifying a consommé with egg whites, starting with a cold stock. This video is someone clarifying a hot stock as you intend.
Note: unlike the videos, restaurants will use a stock pot with a spigot on the bottom to drain the broth through a cheese cloth.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Anna Shvets, ROMAN ODINTSOV, Jess Loiterton, Engin Akyurt