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Old 07-05-2005, 10:12 AM   #1
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Lobster Stock

4th of July at the beach and I consumed 5 lobsters in a 36 hour period. I never want to see one again.

But I was unable to help myself regarding the use of the shells and the 2 pounds of shrimp I also made.

So the lobster shells and shrimp shells were made into a gallon of lobster/shrimp stock that is now portioned off and in the freezer.

BUT .. what in the heck can I make with it? Lobster bisque is an obvious answer. Too bad I dont like it.



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Old 07-05-2005, 10:48 AM   #2
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Oh - to have your problem .... Here's what comes to mind without thinking too much:

1. You could use it for a seafood soup/stew - like bouillabaisse.
2. You could go Cajun and use it in a seafood gumbo or etoufee.
3. For an Italian twist over pasta - reduced it a bit (about 50%) and it could be used in a shrimp and cream, or shrimp marinara, sauce.
4. You could use it as part of the liquid to make rice for a rice and shrimp dish.
5. As the liquid in making a sweet-n-sour shrimp dish.
6. Use it as the liquid base (soup) to make some raman noodles.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 07-05-2005, 12:24 PM   #3
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FANTASTIC suggestions!! Thanks!!
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Old 07-05-2005, 02:49 PM   #4
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Risotto ai Frutti di Mare
Risotto al Aragosta
Lobster Fra Diavlo
Lobster ai Olio
Seafood Steamed in Parchment Paper/Foil
Lobster Beurre Blanc
Lobster Gelee
Lobster Curry Sauce
Lobster Tom Yun Soup
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
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