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I cooked a few living Atlantic lobsters in water for 2-3 minutes. Before cooking they were bluish, after cooking red, as normal. I halved and fried them in butter, then served them. We had a bucket with ice and water on the table, where we discarded the shells and left them overnight. Next morning, there was still lots of ice left in the water. I took the whole bucket and started cooking it to make a bisque, adding only a few bay leaves and celery. After cooking a few hours, I started reducing it. In my experience, this should turn out an orange-colored sort of reduction. However, this one became totally white! It looks like milk but tastes like lobster. Can anyone explain this? Could it be it safe to consume?

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  • How does this question have 6 upvotes and no answers? Mar 28 at 21:41

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