Lobster stock ideas

[MVNYC]

I made a batch of Lobster stock and am just curious what interesting things people do with it. I have done risotto and mashed potatoes many times before as well as bisques and other traditional uses. I am looking for something else, perhaps better suited to the warm weather.

Probably going to do a seafood stir fry with the stock as the base for the sauce. Any other ideas?

I froze half of it so I probably only have about 32 oz or so.

Thanks in advance

[law_doc89]

Just trying to do new stuff also, as I have about 10 quarts now after reusing my stock starter several times in the last few weeks.

Try a clear broth from it made with chopped fennel carrots, potatoes, and shrimp,

[Phurstluv]

For next time, Lobster mac & cheese. Had some at a restaurant recently and don't know if they used lobster stock at all, but you can use it when making the cheese sauce. Really delicious.

[porker]

Dilute with tomato juice (ratio as you like), add vodka, tobasco, worcestershire, generous squeeze of lemon, shake with ice. Serve in Old Bay rimmed-glass, garnish with cooked, chilled 16-20 shrimp and lemon wedge. Enjoy as pre-paella cocktail.
I think 1. interesting, 2 suited to the warm weather.

[MVNYC]

That sounds pretty damned good, I made the paella on the grill last night with the non frozen stock but I think I have found the best way to use the rest when I defrost it. I love a bloody Mary with Clamato and this is taking it a nice step forward using homemade stock. It seems obvious but honestly I never would have thought of that.

I pity anyone who throws out their crustacean shells, they really can create some delicious things.

[MVNYC]

I also have some nice homemade pickled okra as a garnish.

[porker]

I was going to suggest going crazy with the garnishes - makes for interesting cocktail conversation - hot peppers, chilled pickled squid tentacles, Spanish banderillas (gherkin, olive, onion on a stick), anchovy fillet on a toothpick, artichoke heart, whatever. Pickled okra (homemade) sounds great.
The lobster antennae also make for nice (but somewhat inedible) garnish.

[goodhealthgourmet]

i was just snacking on some pickled okra last night and thinking that anyone who's never had it is REALLY missing out :)

the paella sounds fantastic - glad you made the most of a special ingredient.

[goodhealthgourmet]

well my first thoughts were risotto & mashed but you've already both of those! another idea was lobster pot pie, but that's not exactly summer fare ;)

how about a savory lobster custard?

or this Eric Ripert recipe for Warm Lobster Salad?
http://www.epicurious.com/recipes/foo...

you could also use it as a sauce base for lobster fra diavolo, ravioli, or another pasta dish.

[MVNYC]

Thanks for the reply. I ended up making a paella with the stock and it turned out to be the best one I have made yet. I usually use chicken stock or water but this really came out good.