What to do with fresh lobster stock?

[ChefJune]

Well, my first thought, upon seeing this thread title was "Lobster Risotto." Course, anything lobster is gonna be good.... .

[amber]

Bouillabaisse!

[ironchef]

Originally Posted by amber

Bouillabaisse!

That's what I was thinking. Fresh mussels, clams, scallops, crab, and fish. And of course some more lobster if you have it.

[Jeekinz]

Originally Posted by amber

Bouillabaisse!

Originally Posted by ironchef

That's what I was thinking. Fresh mussels, clams, scallops, crab, and fish. And of course some more lobster if you have it.

That sounds like a plan. Thanks for the ideas!

[Jeff G.]

How about a lobster stock Mulligatawny stew?? If you wanted, substitute some of those fake crab legs for the chicken...

[*amy*]

You were smart to save the broth, Jeeks -- & your lobsters look lovely. I'll toss a few ideas atcha, & you can get jiggy with em -- tweak the broth (flavors) to suit the dish. And, you could try the broth in place of water for rice etc., or use in place of chix broth in otherrecipes. (Perhaps add a chicken bouillon cube?0)

Shrimp in lobster sauce

Make a cornstarch slurry w the stock & use in stir frys.

Egg foo yung (yong) - posted a recipe for the dish (w shrimp) & the sauce. Make a slurry w cornstarch & lobster stock (in place of water) & add soy sauce - from memory.

Linguine & clam/lobster sauce

Crab fried rice

Think I posted a link for Tomato Risotto. Add shrimp.

Mussels - already mentioned. Have a recipe for the mussels served over linguine w lemon & herbs (from memory).

Paella - perhaps add chicken bouillon cube to the stock... & invite me to dinner.

Paella Valenciana La Paella San Diego Vegetarian Paella Lobster Campesina Paella Passion For Paella

[Jeekinz]

Originally Posted by amber

Bouillabaisse!

I took a relax day and decided to use some of that stock.

I'm using this Bouillabaisse recipe, but heavily modified.

I'm swapping out the water with a 2:1 stock to water base. No lobster but scallops, flounder, shrimp, clams, mussels and some crab meat (I may save the crab for cakes tomorrow). I'm going to use the saffron but I'd like some heat in there too. So maybe some chili flakes or I'll mince up a cayenne I have from the garden. Some white wine and lemon maybe. Topped with parsley and some toasted baguette slices for dipping.....maybe I'll roast some garlic for the toast.