Whether cost is no object, or it’s a once-a-year splurge, if you’re buying and cooking a lobster you might as well get the absolute most out of it. This means saving the shells and boiling them into a savory stock
Ounce for ounce, lobster has as much protein as steak, but a fraction of the saturated fat. Understandably lobster is not cheap, but it’s much more affordable if it’s bought and cooked by you, rather than ordered in a restaurant.
Season 1 – Episode 6 Food Over 50 is not just your average Public Television “How To” cooking program. Instead, it’s more a “Why To” series emphasizing the importance of a nutritious and health-sustaining diet as we age. And our