So i had friends over on Sunday and we flash boiled Lobsters, deshelled most of the meat, and i made a delicious Buerre Monte that slow cooked the meat.
All the shells and the leftover Buerre Monte, i threw in the pot (which we also used to boild a dozen crabs). As soon as the pot had cooled to 170 i put it in the refrigerator.
My question is will this be safe to make into Lobster bisque today, 3 days later? the intention was to serve it at another dinner tomorrow night, that being the fourth day.
My internet search found that 2 days was max recommended for whole lobster, but this is mainly shell and bits. Thoughts?
Submitted May 13, 2015 at 07:53PM by seius http://ift.tt/1PiMF1P Cooking
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