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!
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.
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.