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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.