what to make with lobster broth that is not super expensive?
We splurged on Christmas eve buying lobsters, and now have 3 quarts of really good lobster stock in the freezer. I want to make a soup or other great recipe, but would rather not spend another arm and leg buying tons of fish/seafood. Any ideas for a moderate recipe where I would make the best of this stock? I wanted to make risotto, but my husband thinks that would be 'wasting' the stock and would prefer a soup.
I agree that risotto would use up way too much of your precious stock. However, you could think about using chicken broth, white wine and a cup or two of your lobster stock to finish it at the end. Top with some nice big shrimp, maybe some scallops and a handful of peas (or not!).
Same thoughts go for a paella.
Bouillabaisse would be very nice with whatever was fresh and cheap at your market.
Oh, and consider adding saffron to any of the dishes you make with the broth.
ps...with REALLY good lobster stock on hand, go ahead and splurge just a bit again!
I seconde the paella, I made some NewYears and it was a hit. Lobster broth woulkd have been GREAT. You could use monk fish, shrimp, and clams. That wouldn't be too big of a splurge.
I think you have enough for risotto and a soup..personally, I wouldn't mess up the flavor of the lobster stock by mixing it with chicken unless you want to use another type of seafood stock like fish or clam. I'd do seafood dumplings and let them simmer in the lobster stock...simple & perfect. You can use whatever seafood is cheap at the time because you only need a small amount; bay scallops, baby shrimp, even salmon.
IMO, risotto is the LEAST "wasteful" way to use your lovely lobster stock. You get the concentrated flavor of lobster in every bite of (relatively) inexpensive rice. I sometimes buy a single 4 oz tail for the sole reason of making lobster stock for risotto - of course I eat the lobster flesh, but the real treat is the stock to make risotto from. I add chopped shrimp, nothing more (aside from the usual oil, wine, parm and butter). It's elegant enough for company, but more often I eat it all myself. Besides, you have three quarts. You'd only need one quart to make risotto for two and you'd still have enough for soup.
For the soup, try seafood abondigas.