Any ideas for lobster stock that’s not bisque or risotto. No leftover lobster meat unfortunately.
Any ideas for lobster stock that’s not bisque or risotto. No leftover lobster meat unfortunately.
by Fishboy9123
32 Comments
Happy-Elevator-562
Chowder
juice369
Sauce Americaine
Hyphendudeman
Use other seafood (shrimp, scallops, fish) to make seafood enchiladas, and use the lobster stock to make a lobster cream sauce to put over the enchiladas.
oldbullwilliam
Lobster cream sauce and fettuccine. Solid with shrimp/scallops for protein.
gratusin
I made the best gumbo I’ve ever had the other day using half and half seafood stock and veggie broth, both homemade. You could probably use that stock for a lot of Cajun/creole dishes.
somethingdotdot
Use it for the base of a bouillabaisse or cioppino
opa_zorro
Sauce for seafood ravioli, or any pan sauce for a fish dish. Seafood Étouffée.
yells_at_bugs
Gumbo.
mdotmurphy
Chinese dumpling soup
splintersmaster
Yesterday I made a really delightful play on Tom yum using stock that I made from old shrimp shells and heads.
Basically diced and sauteed the following veg in order giving each some time to cook down and get to know the previous veg in the pot.
Added strained stock. Low simmer for a few hours checking for seasoning along the way.
About an hour before serving I sous vide shrimp which was added to the soup bowl at serving along with cilantro, more lime, Serrano’s, tomato, chili oil.
stevendaedelus
Seafood Gumbo. Gumbo is ALL about the stock, contrary to popular belief (that it’s the roux)
wwJones
Cioppino
Zaius1968
Othered covered but use other seafood or as a base for clam chowder.
grumpsuarus
Gumbo!
[deleted]
[deleted]
Terrible_Discount_37
It’s full of electrolytes. Bottle it up, and you have seafood Gatorade.
wsbboston
Paellea it makes a great seafood version
Zedder232
I use it and other fish stocks as a replacement for dashi and make miso soup
Tora-ge
Ramen broth!
mikemerriman
Freeze it. Use when you make any soup or chowder.
MSPCSchertzer
Seafood stock can be used for nearly any seafood dish and you can freeze it too. Its liquid gold.
32 Comments
Chowder
Sauce Americaine
Use other seafood (shrimp, scallops, fish) to make seafood enchiladas, and use the lobster stock to make a lobster cream sauce to put over the enchiladas.
Lobster cream sauce and fettuccine. Solid with shrimp/scallops for protein.
I made the best gumbo I’ve ever had the other day using half and half seafood stock and veggie broth, both homemade. You could probably use that stock for a lot of Cajun/creole dishes.
Use it for the base of a bouillabaisse or cioppino
Sauce for seafood ravioli, or any pan sauce for a fish dish. Seafood Étouffée.
Gumbo.
Chinese dumpling soup
Yesterday I made a really delightful play on Tom yum using stock that I made from old shrimp shells and heads.
Basically diced and sauteed the following veg in order giving each some time to cook down and get to know the previous veg in the pot.
Onion, garlic, celery, carrot, parsley root, tomato, mushrooms, ginger, lemon grass.
Deglazed with lime juice
Added strained stock. Low simmer for a few hours checking for seasoning along the way.
About an hour before serving I sous vide shrimp which was added to the soup bowl at serving along with cilantro, more lime, Serrano’s, tomato, chili oil.
Seafood Gumbo. Gumbo is ALL about the stock, contrary to popular belief (that it’s the roux)
Cioppino
Othered covered but use other seafood or as a base for clam chowder.
Gumbo!
[deleted]
It’s full of electrolytes. Bottle it up, and you have seafood Gatorade.
Paellea it makes a great seafood version
I use it and other fish stocks as a replacement for dashi and make miso soup
Ramen broth!
Freeze it. Use when you make any soup or chowder.
Seafood stock can be used for nearly any seafood dish and you can freeze it too. Its liquid gold.
Chowdah.
Ramen soup base?
Shrimp scampi with a shellfish stock base
Shrimp and Grits, Grits made with lobster stock
https://preview.redd.it/hlibuh20lmue1.jpeg?width=1080&format=pjpg&auto=webp&s=ba6ce6afb16d0407239ea33dc2399321300e275b
I once had mussels in lobster broth and lamb chorizo with garlic bread, and they were delicious. Highly recommend.
Seafood enchiladas is the answer
Having lobster stock on hand in your freezer is never a bad option.
Étouffée
seconding the gumbo suggestion
Lobster sauce for stir fry
[https://theviewfromgreatisland.com/finnish-salmon-soup-lohikeitto-recipe/](https://theviewfromgreatisland.com/finnish-salmon-soup-lohikeitto-recipe/)