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Lobster bisque using only shells

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Saved all carcasses and froze them from a lobster dinner recently, but now all my recipe search results yield recipes using the MEAT of the lobster, too. Am I wrong in thinking lobster shells are usually used for the stock? Anyone have a recipe?

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  1. Made this lobster stock (and the remouillage as well) about a month ago. Wonderfully flavorful, and I would think it would be an excellent basis for a bisque.

    http://www.epicurious.com/recipes/foo...

    1. For stock yeah but for soup you need other things, geesh. This is like asking can I make chicken soup with left over bones.

        1. Ah, so just make the bisque without putting in the actual bits of lobster meat at the end. Got it. Maybe I can add a little crabmeat or so for texture. Thanks!