How long should I simmer the stock/egg white mixture? Because one recipe calls for 30 minutes, and the consommes for like beef are calling for 1-1/2 hours long. Is there a specific reason why they are different? I remember reading somewhere lobster broth can become bitter. Can anyone clarify this recipe? Because it also asks to bring the stock./eggwhite to a BOIL! I'm confused! ♥ How to make Shellfish consomme Recipe And Books recipe