HOME > Chowhound > Home Cooking >
Are you making a specialty food? Get great advice
TELL US

Lobster v Fish Stock

Angel Food Dec 21, 2012 04:24 PM

Have a recipe for Christmas (Crab & Havarti Bisque) that calls for Lobster Stock, which I'm having a hard time locating (I'm not interested in making it). How would fish stock work as a substitute? TIA!

  1. j
    josephlapusata Dec 21, 2012 04:55 PM

    Better than Bullion makes a paste that comes in a jar. Most markets carry it from what I have seen. Just add paste to water or wine and you have a very nice stock. Clam juice, shrimp stock or fish sock probably would work in a pinch but, you will not have the rich flavor from the lobster.

    1. chefj Dec 21, 2012 05:09 PM

      Fish stock does not have the depth, sweetness or complexity of flavor that a Lobster Stock has. I think it would make a poor substitute.

      1. Angel Food Dec 22, 2012 05:28 AM

        Thanks. Have had no luck finding it to purchase, so just decided to make lobster bisque instead. :)

        1. EricMM Dec 22, 2012 09:01 AM

          My own favorite is shrimp head stock. If you can find whole shrimp, just simmer the heads for 20 minutes, then remove them and reduce it to your liking. It will have a deep orange color, and is heavily loaded with flavor.

          Show Hidden Posts