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Does anyone have a recipe for lobster consomme?

post #1 of 13
9/8/07 at 10:02am
Thread Starter 
Does anyone have a recipe for lobster consomme?

Or a shrimp consomme in which I could substitute lobster and lobster shells?
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post #2 of 13
9/9/07 at 3:46pm
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? :D

Mike
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post #3 of 13
9/9/07 at 4:52pm
This is a pretty high level question. Have you made lobster stock abe?
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post #4 of 13
9/9/07 at 5:11pm
Thread Starter 
I'm not a huge cream fan, though lobster bisque isn't bad.
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post #5 of 13
9/9/07 at 5:11pm
Thread Starter 
Not yet, I plan on making some before I make the consomme. :chef:
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post #6 of 13
9/9/07 at 5:13pm
Start with shrimp before moving on to lobster.
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post #7 of 13
9/9/07 at 5:18pm
Thread Starter 
:smoking:I like to go for the gold
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post #8 of 13
9/9/07 at 5:19pm
Thread Starter 
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?
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post #9 of 13
9/9/07 at 7:03pm
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. ;)
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post #10 of 13
9/9/07 at 7:31pm
Thread Starter 
:DSounds like a plan.

Thanks for the info.
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post #11 of 13
9/9/07 at 7:34pm
I saw that show and there are, indeed, some good ideas presented.

Shel
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post #12 of 13
9/9/07 at 8:40pm
please dont just "throw egg whites" into lobster stock!!!
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post #13 of 13
9/10/07 at 7:14am
Add some Pernod to the bisque. Wait, are we talking about bisque here?
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