Husband surprised me with two 2-lb lobsters, which he cooked and then drew away the resulting stock. He also tossed away the tomalley and roe, which we don't normally eat. I've still got all the shells and want to try making lobster bisque. We reserved two claws and some tail meat for the bisque.
Many recipes call for chicken stock and/or fish/shellfish stock in addition to the reserved lobster stock.
Chicken stock somehow doesn't seem right but, if I use it, the only thing I have to hand is homemake roast chicken stock. Would that be too heavy. (Will NOT use stock cubes!)
I have fresh fish stock, but worry this would make the bisque too "fishy" and overpower what little flavour I might get from the lobster shells.
My last option is to saute the shells with some fresh shrimp/prawns in their shells. In this case, would the shrimp overpower the lobster?
Any and all advice appreciated!
by Joey Skladany | If your morning brew is in need of a green upgrade, look...
by Amy Sowder | You're more hardcore than those sissy campers who require all the regular luxuries and a vehicle within...
by Joey Skladany | They say there's nothing like a well-balanced, nutritious breakfast to start your day. To which we...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.