OK cooks... a little advice on lobster...

[Dookus]

I'm making a corn chowder, to which I'd like to add a little fresh lobster tail. Should I put the meat in at the very last minute before serving, or can I let the soup simmer with the lobster meat in it?

I plan to quick-boil the tail for a few minutes before adding to the soup.

[GOPisEvil]

1. Add it at the last minute. Just long enough to heat it.

Over-cooked lobster is not good.

[nothingshocksmeanymore]

2. Don't simmer the soup with the lobster meat

but you can scrape the other white stuff and add that to the soup with a bit of clam juice if you want the fish flavor in the soup. Cooking the tail too long just ruins the texture.

[flamingyouth]

3. I think you can simmer it very low with the lobster in it

I wouldn't do it for very long, though - 10 mins. max. That sounds delicious!

[WannaJumpMyScooter]

4. I concur... it will not add much flavor to the stock until it turns into

undistingushible goo.

Not too long.

[SOteric]

5. Just put it in at the last minute to heat it thoroughly.

If you cook it too long or at too high a temperature it will have the texture of a little pink rubber eraser, and the flavour additions will be too subtle for even a trained palate to distinguish.