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Uses for Lobster Bisque?

I had a recent windfall of lobster bodies and now have 8 quarts of lobster bisque (at this point,minus the roux and cream. It's the thickness of a medium bodied soup because i added in a puree of the mirepoix and some lobster meat bits.)I feel kind of dumb asking this, and maybe my creative brain is just tired, but what uses can you suggest other than the regular old seafood soup-kinds of ideas?

all i've come up with is lobster(or other seafood) lasagna or pasta w/ lobster sauce, or shiitake risotto in a pool of lobster bisque or something potato-ey w/ it? maybe add a madras curry powder and chopped flash sauteed tomatoes and serve it over chow fun w/ shrimp or scallops and chard or kale?
it is a pretty rich thing, lobster bisque, so i have a leaning towards starch based applications, but vegetable uses would be good too i'd think....
Any CH lightbulbs flashing out there? Thanks much for your help.

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  1. I'm dying to read how others reply because I have 4 quarts of lobster stock al la Jasper White's recipe in my freezer. If all else fails, I'm thinking they will be a great base for a couple of sauces or seafood stews.

    1. Pasta dishes would be great, typical soups and bisques. Stews with all fresh seafood.

      I did make a veal dish lightly floured and pan sauteed, then with a little lobster stock, brandy and a few lobster bites with some dried porchini mushrooms. I served it over mashed mashed leeks which were very good.

      I also made a Thai dish and sorry I can't find the recipe. It was passed down by a friend. I will try to find.

      I had a great soup with celophane noodles, a few lobster bites, shrimp, water chestnuts, mushrooms. Sort of standard, but still good.

      Also I made a lobster butter to serve with scallops seared and served over sauteed spinach.

      One last I made a semi puree out of mushrooms and shallots and fennel. I topped it on fresh flounder, cod or halibut would work. I basically cooked in lobster broth and white wine. I took that and reduced it added a little butter and fresh tarragon and served it as a sauce over the fish with the mushroom and onion topping. It was very rich and good. This I did over flounder. I think Cod would be better as it would stand up to the flavors better. Flounder was too milk for it and thin.

      No other ideas here. Sorry

      1. I think it would attend well over a salad of chilled asparagus and hearts of palm, on Boston lettuce.

        1 Reply
        1. a lobster risotto of sorts.

          1. I make a lobster fra diavolo(or shrimp using lobster stock). In case you aren't familiar, it's also sometimes called an arriabiata sauce. I make a spicy (spice isn't necessary) tomato sauce using the lobster stock. Pan sear the shrimp (assuming you don't have lobster) and toss and add to pasta. There are surely a few good recipes for this on the web. It's very tasty.

            2 Replies
            1. re: hankstramm

              is it typical italian approach of making pasta? i saw some recips using lobster meats in tomato sauce or condimento but yet didnt find any recommendation of adding lobster stock into the pasta.

              1. re: hae young

                Can't really say if it's typical. You make the sauce adding the stock to the tomatoes.

            2. Send leftover Lobster Bisque or stock to:

              The Kilted Cook
              City, State Zip

              1. as a base for seafood pie

                1. great suggestions from everyone..
                  when you do the lobster bisque, I drape with a puff pastry sheet/square and bake in a bowl (french onion soup bowl or similiar)
                  Lobster bisque en croƻte...so delicious..top with some sherry and its good to go.

                  1. well. my first dent into this was exercised last night.

                    Being averse, at this point, to untransformed lobster bisque (as you might be if you had spent two days with it , smashing and digging and sauteeing and blendering , and ultimately pushing 8 quarts of it through mutiple sieves), I wanted something different and healthier.

                    Inspired by Stan Frankenthaler (of lamentably long-ago Salamander fame in Boston), I made a Thai laksa. To the lobster stock/creamless rouxless bisque,I added cream of coconut powder mixed with water, Sun brand Madras curry powder, and, just before serving, lots of lime juice. Would that i had had thai basil leaves. I served this over pasta (would that I had had chow fun), with sauteed zucchini, onion, tomatoes , green beans, scallops and lobster bits.

                    This was a winner. Next time I'm adding shiitakes, thai basil and chow fun.

                    The curry complexity and lime juice and varied vegetables really help lift this away from decadent richness (though i do realize the irony of this given the coconut cream).

                    BTW, I now firmly believe that lobster cooking should qualify as an official contact sport.

                    1. Mix it in with ground up seafood and make salmon cakes, shrimp cakes, crap cakes.

                      Pour it over oysters, topped with cheese and bake it.

                      Thin it out with some coconut milk, seafood stock, lemon grass, herbs, and use it as a base for mussels, with plenty of bread for sopping.

                      Soup base for any rice-based Asian noodle (viet or thai), spice it up chili.

                      Reduce it further and pour it over grilled/oven baked white fish.

                      Reduce, then thicken with mayo and use it as dip for chips, veggies, FRIES, like a seafood aoili.


                      4 Replies
                      1. re: amedemonet

                        oooh, FRIES. amedemonet, you are BAAAAAAAD.

                        1. re: opinionatedchef

                          But it is soooo good. Try sweet potato fries, nor Taro root fries. Bake them in olive oil and it's practically healthy! =)


                          1. re: amedemonet

                            oh boy, TARO. one of my favorite things. and one i need to work on.You remind me that there's a dish i should easily be able to replicate from a boston malaysian restnt: Shrimp in a taro puree coating, dipped in panko and deep fried; simple, nutty , creamy crunchy heaven.

                        2. re: amedemonet

                          Thanks for the awesome ideas amedemonet

                        3. first of all, i'm so envious!!!!
                          second, please send some to me (before kilted cook gets all the leftover stock)
                          third, oh yeah, the POINT:
                          make quenelles de brochet with sauce americaine. that dish is exquisite!
                          (i'd be in hog heaven with bouillabaisse, though... and bisque proper!)

                          a little chowhound discussion of quenelles: http://chowhound.chow.com/topics/286285
                          and the new york times: http://query.nytimes.com/gst/fullpage...

                          looking for a recipe, i found this one for caribbean lobster stew with spicy fritters. a little different! http://www.fooddownunder.com/cgi-bin/...
                          it has greens, chilies, chorizo, coconut milk. yum!

                          2 Replies
                          1. re: alkapal

                            alkapal, you know, that is VERY thoughtful of you- i had completely forgotten about quenelles. and this caribb dish looks to be another, but DIFFERENT version of a lessening of the richness of bisque- recipe, so thank you very much. you did really grok what I was after!

                            1. re: opinionatedchef

                              opinionated chef, i am very pleased that you are tickled pink. please enjoy all your wonderful lobster dishes! <ps, i'm still envious, but did get to enjoy the quenelles -- and the caribbean stew -- vicariously.> ;-).

                              here's a couple of recipes for the sauce americaine:
                              http://www.cookingwithkathy.co.uk/sau... ****

                              others i googled used cornstarch (no, people, NO!), and didn't use cognac....
                              (WHAT? fuggedaboudit without booze!).

                              by the way, that "cooking with kathy" site is nice. she is a professional chef for 19 years on luxury yachts and barges. <ahoy! matey!> i found her recipe for "thai-style" gravad lax ("gravlax") to be veeeeerrrry interesting: http://www.cookingwithkathy.co.uk/tha...

                              also, her delicate, beautifully rendered watercolor artwork of food (through the recipe section, especially) is just superb. kudos to kathy!