I always save lobster juice and fat for soup or something else. Today I used it to make egg drop soup. It sounds a little fancy and it tastes really good.
Juice and Fat from 2 lobster
3 cups water
Peas and carrot 4-5 tbsps
White pepper a few pinches
Break the egg in a small bowl
Bring water to boil, add the lobster juice & fat and peas & carrot. Cover and bring to boil again.
Add some starch water to thicken up the soup.
Add the egg to the soup and stir up a little.
Finish this dish with a few pinches of white pepper. ( No additional spices needed)