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Nov 16, 2010 01:28 PM

lobster heads


You might not want to hear this, but it is currently lobster season here in the islands and I am constantly receiving lobster from my boyfriend and his friends that go diving for them (they are spiny lobster, so no big claws). The thing is, I really don't care for lobster! I have a bunch of cooked lobster heads in my fridge right now, which usually my boyfriend would eat, but he hasn't gotten around to it. Is there anything I can do with them??? I was thinking of a soup or something lobster flavored (which I don't mind as much). TIA!

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  1. Yup, lobster stock for soup or another lobster dish, pot pie, sauce for pasta, Thermidor or Newburg, maybe there's a specialty dish form where you are, etc.

    1. Sauté the empty shells in oil, with diced carrots and onions till the veggies are soft. Add white wine, water, and tomato paste. Bring to a simmer. Cover and cook till the smell drives you crazy (about 30 min). Strain through a cheesecloth-lined sieve. Reduce by half. Add whipping cream and reduce till it forms a nice bisque. If you have any uncooked lobster eggs break them ine bisque. This may well make you like lobster.

      My proportions are approximate. You have to wing it.

      11 Replies
      1. re: souschef

        sous, you forgot the sherry! What's wrong with you! ;-))

        1. re: bushwickgirl

          I don't put sherry in my bisque. Did we not have this discussion before? :^)

          1. re: souschef

            Not specifically about bisque, that I remember. We have indeed discussed alcohol use in cooking. But it's an option for the OP, right?

            1. re: bushwickgirl

              It's always an option for the OP. A lot of people do put sherry in bisque

              1. re: souschef

                Yes, sherry is the classic, then brandy or cognac.

                1. re: bushwickgirl

                  There is a restaurant in Montreal that serves lobster bisque in cappuccino cups to all their customers. It is very nice, except that they top it off with truffle oil, which is totally unnecessary, in my opinion. I mentioned the cappuccino concept in another thread here, and someone suggested topping it off with cinnamon as it was in a cappuccino cup; ewwww!

                  1. re: souschef

                    "cinnamon as it was in a cappuccino cup; ewwww!"

                    I'll see your ewwww and raise you one! Ewwww! Flavors need to be thought through first, not the china.

        2. re: souschef

          Do you make the bisque from the cooked lobster shells? Even if they were boiled?

          1. re: hala

            Yes, there is still quite a lot of flavor in and to be had from the shells. Just follow souschef's sugestion for a great bisque.

            1. re: bushwickgirl

              Yup, I agree with that. Just make sure you crush/cut up the shells before sautéeing them.

              1. re: souschef

                Thank you bushwick girl and souschef!

        3. that was just the help i needed! thanks for pointing me in the right direction!