[abefroman]

Does anyone have a recipe for lobster consomme?

Or a shrimp consomme in which I could substitute lobster and lobster shells?

[MikeLM]

Abe-
The Food TV show "Food 911" just did a show on lobster bisque, with some unusual (at least to me) approaches to lobster cookery. I'm well aware that bisque is not consumme, but I think you would find some good ideas on handling the lobsters.

Consumme? What you got against cream?

Mike

[kuan]

This is a pretty high level question. Have you made lobster stock abe?

[abefroman]

Originally Posted by MikeLM

Abe-
The Food TV show "Food 911" just did a show on lobster bisque, with some unusual (at least to me) approaches to lobster cookery. I'm well aware that bisque is not consumme, but I think you would find some good ideas on handling the lobsters.

Consumme? What you got against cream?

Mike

I'm not a huge cream fan, though lobster bisque isn't bad.

[abefroman]

Originally Posted by kuan

This is a pretty high level question. Have you made lobster stock abe?

Not yet, I plan on making some before I make the consomme.

[thetincook]

Start with shrimp before moving on to lobster.

[abefroman]

Originally Posted by thetincook

Start with shrimp before moving on to lobster.

I like to go for the gold

[abefroman]

How much difference is there between a stock and consomme?

Can I just throw some egg whites in while I am making stock, then scoop out the broth and pass it through a coffee filter and it becomes a consomme?

[kuan]

Originally Posted by abefroman

How much difference is there between a stock and consomme?

Can I just throw some egg whites in while I am making stock, then scoop out the broth and pass it through a coffee filter and it becomes a consomme?

Ah... hah hah! Abe Abe Abe... First of all, pure lobster stock is mostly tasteless. It needs to be fortified with clam broth or some other stock.

Next, consomme is made by clarifying the stock with eggwhites and pureed mirepoix. It's a long process and considered one of the finer techniques of cookery.

Make the stock first Abe. Then make some bisque. Who knows, you may just find heaven right there.

[abefroman]

Sounds like a plan.

Thanks for the info.

[shel]

Originally Posted by MikeLM

Abe-
The Food TV show "Food 911" just did a show on lobster bisque, with some unusual (at least to me) approaches to lobster cookery. I'm well aware that bisque is not consumme, but I think you would find some good ideas on handling the lobsters.

Mike

I saw that show and there are, indeed, some good ideas presented.

Shel

[RAS1187]

please dont just "throw egg whites" into lobster stock!!!

[Harpua]

Add some Pernod to the bisque. Wait, are we talking about bisque here?