Will eggwhites clear the lobster broth

broth

I'm planning to do a lobster broth for New-Years.

  • Lobster shells, browned in oven
  • Shallots, parsley root, carrots and other suitable veg
  • Seasoning, tomato paste, I think I have a reasonable slurp of Cognac avaliable.

Boil for about 15 minutes.

When I strain this, it will be cloudy. I was thinking whisking in egg-whites and straining it again to make it clear. Is this possible? Will the procedure change the taste?

I have about 4 hours to make it on saturday. Any suggestions are welcome. I want it as consommé-like(clear) as possible.

Best Answer

Allow me to describe what happened. (TLDR; complete success)

I started out with

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The regular lobster soup starter pack.

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About 1.5 liters of water, half a bottle of white wine. enter image description here

This isn't clear at all.

Eggwhites.

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Really slow boil.

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Siphon to test.

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I'm ok with this.

The end result was fantastic

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What really surprised me was that I started with well over 2 litres of broth. In the end I had about 7 dl of clear stuff. About 1/3 of the original tasty broth.