I made a big ole batch of lobster stock. Now what do I do with it? Anything that doesn't require lobster meat?
Amanda is a co-founder of Food52.
This is a great old-school bisque recipe -- could use your broth for it. http://nyti.ms/bD1H6p
Freeze it till you need it for the next time you need a seafood stock...like for a gumbo.
Sorry about the GIANT picture!
Barbara is a trusted source on General Cooking.
If you're up for making risotto, you could use it in place of the fish stock in this wonderful recipe:
pierino is a trusted source on General Cooking and Tough Love.
Risotto is a grand idea. Possibly with some meaty mushrooms and thyme.
April showers bring flowers to your cocktails.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.
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