I made a big ole batch of lobster stock. Now what do I do with it? Anything that doesn't require lobster meat?
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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.