The fir eats / Katarina Zunic
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Randy Rod Co | 2019-07-23 19:57:37 |  20,409 Views |
How I Make DEEP Flavorful Crayfish Stock – Recipe
Enjoying the richness of lobster meat may not be an everyday treat because of the high price you pay for a quality lobster. Having a recipe to use up the leftover bodies and shells down to the last scraps is a great tool in the kitchen to use up everything you paid for so you can enjoy that delicious lobster flavor for longer. Stock made from bones shells and leftover beef chicken veal or turkey are common bases for sauces risottos or stews among many other dishes. Having a great recipe like ours for reusing shells or bones opens up a world of possibilities for your cooking as these delicious stocks and broths add incredible amounts of flavor to many other dishes.
Our recipe is for lobster stock but you can concentrate it and add a little more salt to make a rich lobster stock. In general stocks are meant to be used as a base for another recipe while broths can be enjoyed on their own. Use this stock as a soup base or for a fantastic lobster risotto a fish soup gumbo fish curry seafood chowder or bisque.
If you just had crayfish and want to make this broth but don’t have time right now you can simply save the shells and freeze them for later use. You can also store them in the fridge for a few days while you gather the ingredients you need for this flavorful broth.
