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06-25-2012, 12:15 PM
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#1
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Assistant Cook
Join Date: Jun 2012
Location: alberta
Posts: 5
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ISO advice w/frozen lobster stock with meat
First question, is the stock still good?
I made the stock on New Years day, Jeremy and I had splurged on our yearly fancy dinner and decided to buy two live lobsters, after which I cleaned them dug out the rest of the meat and made a lovely stock.
Question 2, what do I do with it now? I live in a small town so there is no where to get fresh seafood, though I do have frozen, should I make some kind of stew? I do really want to use it but I've got no ideas as to what to do here... 
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06-25-2012, 12:31 PM
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#2
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,563
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Should be fine. Mmm, lobster stock!
Clam chowdah, shrimp bisque, fish stew, boullabaisse, all can be made with canned or frozen shellfish and fish. Or just heat and eat as is, maybe with some cream and butter.
If you have chunks of lobster meat in the stock, even better!
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She who dies with the most toys, wins.
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06-25-2012, 12:33 PM
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#3
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Assistant Cook
Join Date: Jun 2012
Location: alberta
Posts: 5
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you can eat it as is!?!? really? hmmm , gives me ideas...goood ideas
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06-25-2012, 12:37 PM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,447
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Lobster bisque would be a natural.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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06-25-2012, 12:37 PM
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#5
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,900
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Yum! Sounds like a lobster chowder, carrots, celery, onion...maybe some potato.
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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06-25-2012, 12:41 PM
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#6
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Buonasera,
Lobster Stock ... Lucky, our season for fresh Brittany France, or Galician, Spain Lobster is November through March ...
I would prepare a beautiful Cioppino shellfish and fish stew with tomatoes, shallot, garlic, herbs, the lobster stock, some other types of fresh white fish and shell fish, prawns, clams, mussels ... Serve on cappellini, angel hair pasta ...
Kind regards,
Have a lovely Monday.
Ciao, Margaux.
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06-25-2012, 12:41 PM
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#7
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,422
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Don't forget the crusty bread to sop up all that lobster-y goodness!
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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06-25-2012, 12:45 PM
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#8
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Assistant Cook
Join Date: Jun 2012
Location: alberta
Posts: 5
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Oh how I miss the crusty bread but alas we've been gluten free for about 6 months
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06-25-2012, 12:51 PM
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#9
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Ms. Beans,
Got Garlic has a good point ... sop it up with the best gluten free crusty or flat bread you can buy or home bake ... Does Focaccia rubbed with Evoo and fresh herbs have gluten ?
Enjoy the evening,
Ciao, Margaux
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06-25-2012, 01:05 PM
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#10
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,900
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If it has wheat flour it has gluten.
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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