HOME > Chowhound > Home Cooking >

Lobster bisque using only shells

af_eats Feb 28, 2010 11:28 AM

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. JoanN RE: af_eats Feb 28, 2010 11:52 AM

    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. Quine RE: af_eats Feb 28, 2010 11:53 AM

      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. Quine RE: af_eats Feb 28, 2010 11:58 AM

        http://www.helpwithcooking.com/seafoo...
        http://www.ifood.tv/recipe/best_lobst...
        http://www.lobster-recipes.com/lobste...

        1. af_eats RE: af_eats Feb 28, 2010 02:13 PM

          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!

          Show Hidden Posts