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Lobster stock ideas

MVNYC May 25, 2010 10:48 AM

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

  1. goodhealthgourmet May 25, 2010 11:53 AM

    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?

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

    1 Reply
    1. re: goodhealthgourmet
      MVNYC May 26, 2010 07:27 AM

      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.

    2. porker May 26, 2010 07:45 AM

      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.

      4 Replies
      1. re: porker
        MVNYC May 26, 2010 07:55 AM

        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.

        1. re: porker
          MVNYC May 26, 2010 07:56 AM

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

          1. re: MVNYC
            porker May 26, 2010 08:12 AM

            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.

            1. re: MVNYC
              goodhealthgourmet May 26, 2010 10:02 AM

              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.

          2. Phurstluv May 26, 2010 11:16 AM

            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.

            1. law_doc89 Jan 14, 2013 05:29 AM

              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,

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