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Lobster Stock - Page 2

post #16 of 19
5/29/10 at 2:04pm
Quote:
Originally Posted by lbcgav View Post
Did you make it into a burger (or beugeu as Keller would pronounce it)?

He's talking about Thomas Keller of the French Laundry, not Hubert Keller of Fleur de Lys/Burger Bar.
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post #17 of 19
5/29/10 at 9:03pm
How are lobster prices in the USA? (i'm from Australia)
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post #18 of 19
5/29/10 at 10:11pm
Thread Starter 
I paid $7.99 per pound for two 1.5 pound live lobsters. Canadian lobsters, not sure from where exactly. Seemed reasonable to me.
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post #19 of 19
5/30/10 at 8:15am
Quote:
Originally Posted by Manton View Post
I brought home six lobster bodies, guts, and shells today. More than 2 kg of dead shellfish remains. Very popular on the subway I was. Making lobster stock now. Never done this at home. Will make Americaine later in the week. Other than that, I have no idea what to do with this. But I was not about to turn down free fish heads.
I didn't read the thread but I use lobster stock for seafood risotto, bouillabaisse and cioppino. Edited to add: Read the thread and a bouquet garni is the herbs tied together like a bouquet.
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