Wednesday, August 25, 2010

Lobster porridge

Lobster porridge

Being Shanghainese means being good with money, and knowing that you spend a dollar like it's two. So, in the spirit of frugality, while still being true to flavour, we didn't waste the lobster shells. We simmered everything hard to create a stock, then stirred in leftover rice to make the most amazingly flavoursome porridge. So delicious I was left wanting for more.


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