How to Use Lobster Stock

Do not waste that lobster stock; put it to good use in chowders, rice and risotto.

Lobster is delectable in it's own right, but do not forget about the stock. This delicious broth can be used to crank up the flavor on any standard recipe where water is called for, including your typical rice dish. Reserve your lobster stock and prepare a delectable chowder. Instead of using chicken or vegetable stock when preparing risotto, substitute with lobster stock for a taste explosion. These are just a few delicious ways to make good use of your lobster stock. Does this Spark an idea?

Print this article

Lobster stock
Rice
Risotto
Butter, unsalted
Fresh corn kernels, 2 cups
Onion, 1 large
Potatoes, 1-1/2 pounds
Fresh thyme
Chopped chives
Chopped basil
Hungarian paprika
Heavy cream, 2 cups
Salt
Pepper

Instructions

- 1
  
  Substitute when making rice. Replace water with lobster stock. Add butter to the stock according to rice instructions.
- 2
  
  Make a chowder. Create a lobster and corn chowder using 4 cups of lobster stock. Put stock on to simmer. Add 2 cups of fresh cut corn kernels. Cook 4 ounces of uncooked bacon in a 4 to 6 quart heavy pot; drain all fat from pan except 1 tablespoon. Add 4 tablespoons of unsalted butter, a diced onion and two sprigs of chopped fresh thyme and saute for 8 minutes, stirring occasionally. Add 2 teaspoons of Hungarian paprika and saute another minute. Add 1 1/2 pounds of diced Yukon Gold or Prince Edward Island potatoes, the corn and lobster stock, barely covering the potatoes. Add water if stock does not cover. Bring to a boil, cover and cook for 12 minutes. Add desired amount of fresh lobster meat, up to 2 cups of heavy cream and season with salt and pepper.
- 3
  
  Use with risotto. Prepare your basic risotto recipe (see resources), but substitute lobster stock for the typical chicken or vegetable stock. Add chopped lobster meat, if desired. Top with chopped chives or basil.