Hot lobster gelatin
· 250 g lobster stock
· 0.6 g agar (0.24 %)
· salt
Mix the lobster stock, salted to taste, with the agar. Bring to a boil over medium heat while
stirring continuously. Allow to gel in the refrigerator for at least 2 hours and heat under
the salamander (hot air heater) before serving.
stirring continuously. Allow to gel in the refrigerator for at least 2 hours and heat under
the salamander (hot air heater) before serving.
Keywords:hydrocolloid,agar
