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Old 07-12-2008, 11:00 PM   #11
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Well, my first thought, upon seeing this thread title was "Lobster Risotto." Course, anything lobster is gonna be good.... .
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Old 07-13-2008, 07:41 AM   #12
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Bouillabaisse!
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Old 07-13-2008, 10:10 PM   #13
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Bouillabaisse!
That's what I was thinking. Fresh mussels, clams, scallops, crab, and fish. And of course some more lobster if you have it.
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Old 07-14-2008, 09:07 AM   #14
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Originally Posted by amber View Post
Bouillabaisse!
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Originally Posted by ironchef View Post
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!
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Old 07-14-2008, 09:53 AM   #15
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How about a lobster stock Mulligatawny stew?? If you wanted, substitute some of those fake crab legs for the chicken...
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Old 07-14-2008, 08:41 PM   #16
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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
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Old 08-31-2008, 10:40 AM   #17
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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.
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Old 12-20-2012, 12:07 AM   #18
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I used the shells/etc from the grilled lobsters to make a stock with carrot, celery, onion and the liquid the lobsters boiled in. I have no lobster meat left, so what can I use the stock for? Soup? Any recipes?

TIA!
I always reduce my lobster stock to a stronger, more concentrated broth so that I can 'ice cube' it, then into baggies. Add a cube, or few, to make a cream sauce, sauté some snap peas or green somethings or (a favorite) add to mashed potatoes instead of milk, with butter off course - fantastic if you have some finely 'pulled' leftover lobster too ... yum! (buy a bigger lobster to make sure you have a bit of tail left over ... always nice to have a bit more tail than your immediate needs.
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