Lobster "egg drop Soup" anyone? LOL. I agree Jon. Also it really needs to be at LEAST two steps...stock first and then clarify. I can't imagine trying to strain the final product through #30 of lobster heads! An what if it sucks? You done at that point. I don't care HOW good your lobster stock recipe is...it'll change with the seasons as lobsters do. At least you can make the stock taste good before clarifying... you ever try to add kosher salt to a consomme?
As a chef once yelled througout the kitchen when someone inadvertantly turned up the heat on his consomme to a rolling boil..."It'll take Jesus coming off the cross to fix this mess!"
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Kelly | 
