I’m not sure I will get sick of posting about lobster… ever. So may as well let the lobster stock usages post when they come. Since I have enough stock to last me until Christmas, there’s a good chance this wonderful trend won’t be ending any time soon.
Lobster Stock Usage #1: Risotto (I know, shocking)
Using the basic risotto recipe in the Nuts and Bolts section, the dish is really straight forward. If you somehow manged to save some lobster meat from you lobster bake, go ahead and chop it up coarsly and add once risotto is finished cooking. Fake crab meat, shrimp or even white fish can be added if you like. You can finish it with some chopped chives or basil if you want.
That’s pretty much it. No real need to make a big post on this. Any leftover risotto can be stored over night and slowly reheated the next day in the oven coverd with foil. I actually thing it tastes better the next day. The stock just makes the rice so flavorful.