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Old 07-12-2008, 07:58 PM   #1
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What to do with fresh lobster stock?

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!

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Old 07-12-2008, 08:04 PM   #2
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I lobster bisque comes to mind, but I am not sure about not having any lobster meat leftover to add to it.
You really ate up all those yummy looking lobsters???? I am very jealous!
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Old 07-12-2008, 08:07 PM   #3
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Lobstas are gone!

I have the stock simmering away as we speak. Smells insane. Just need something to use it for. Bisque less the meat maybe? Never made it before.
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Old 07-12-2008, 08:09 PM   #4
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The bisque would be the same, just no meat in it. I had it once where it was creamy, no chunks in it at all, and it was pretty good that way.
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Old 07-12-2008, 08:36 PM   #5
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Put it in the freezer to use for a soup later. You can always add shrimp or crab meat.
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Old 07-12-2008, 08:48 PM   #6
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Don't force it's use. Freeze it unitl you can put it to good use.
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Old 07-12-2008, 09:01 PM   #7
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Almost bedtime for me. Should I just strain it into a tupperware bowl and freeze it, or what?

If I make bisque how much should I reserve? I have about...umm...6-7 quarts or so simmering away.
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Old 07-12-2008, 09:04 PM   #8
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I am going to agree with Constance and Andy, while it was OK as a creamy soup it is much better with the lobster meat in it. Don't force it freeze it for later use, you can freeze all of it but don't have to do it all in one container. Divided and frozen will make it easier to use down the road.
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Old 07-12-2008, 09:08 PM   #9
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Cool, thanks. I'll split it up into zip locks for now.
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Old 07-12-2008, 10:10 PM   #10
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save for any number of fish soup / stock needs. As for adding lobster to it later, get a couple frozen tails or some langostine, or use fresh shrimp etc.
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