Lobster Soup

It's lobster time again!

I brought home some leftover "bodies" of lobsters (which I would think were heads instead of bodies, but that's how they referred to it, or did I hear them right?).

We recently had my hubby's fave aunt/uncle and their daughter/son and families, who came over for the funeral of their oldest relative, Great Grandma Gower who died at age 100 despite her love for sweets and deep fried goodies, plus her daredevil driving.

Since Maine is qutie popular for its lobsters, the visitors naturally wanted a dinner with lobsters.

I took home four "bodies" and patiently gathered shreds of meat, along with their eggs (which Filipinos really love! My sons did not, though). Then, I boiled the shells with garlic, bay leaf, peppercorn and salt for about 2 hours to have stock. I strained this.

Next, i boiled the lobster shreds (about 2 cups along with the eggs) in the stock, made a water-cornstarch mixture for thickening, then beat an egg to be added a la egg drop soup. I adjusted the taste with salt and pepper.

My sons loved this! Younger son, who is more fussy than older son, said,"Ma, these eggs taste good in soup!"

I ate mine with saltine crackers.

Hubby never liked lobsters, though. He would always settle for the scallops instead.