sarah-in-charleston
Well-known member
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Any suggestions for 4 quarts of lobster stock?
- Thread starter sarah-in-charleston
- Start date
luisa_calif
Well-known member
Cook it down & freeze for later use in risotto, soups. I made an excellent bisque w/ toasted corn>>
shrimp, veggies, cream. From a New Orleans chef, I'll try to find the link. I used shrimp instead of crab.
http://www.gumbopages.com/food/soups/crabcorn-bisq.html
shrimp, veggies, cream. From a New Orleans chef, I'll try to find the link. I used shrimp instead of crab.
http://www.gumbopages.com/food/soups/crabcorn-bisq.html
Definitely a bisque. Any little meat bits left over?
When it's just H and I eating lobster, I throw the shells from the plates into new water and cook down, letting the bits come off. I then reduce it, add sherry and so on, to make a bisque. He talks about the bisque even before he starts eating the lobster. (a real soup lover)
When it's just H and I eating lobster, I throw the shells from the plates into new water and cook down, letting the bits come off. I then reduce it, add sherry and so on, to make a bisque. He talks about the bisque even before he starts eating the lobster. (a real soup lover)
sarah-in-charleston
Well-known member
two claws are lurking in my refrigerator!
richard-in-cincy
Well-known member
Rec: Lobster Risotto. This recipe uses two quarts
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=21CBE3E0%2D00C3%2DDBFD%2DA6EE056DDF3E198C
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=21CBE3E0%2D00C3%2DDBFD%2DA6EE056DDF3E198C
richard-in-cincy
Well-known member
Oh, and two claws