Comments on: How to Make Lobster Stock http://www.cheeseslave.com/2009/02/10/how-to-make-lobster-stock/ For the love of cheese. And bacon. And butter. And raw milk. And all those other things we're not supposed to eat. Wed, 08 Sep 2010 22:47:34 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: rebecca http://www.cheeseslave.com/2009/02/10/how-to-make-lobster-stock/comment-page-1/#comment-6186 rebecca Wed, 11 Feb 2009 17:26:32 +0000 http://www.cheeseslave.com/?p=2078#comment-6186 such a good idea!! I can't wait to try this. <abbr><em>rebecca’s last blog post..<a href="http://stardustandfairymagic.wordpress.com/2009/02/11/floating-in-the-wind/" rel="nofollow">floating in the wind</a></abbr></em> such a good idea!!

I can’t wait to try this.

rebecca’s last blog post..floating in the wind

]]> By: Real Food Wednesday: Bone Broth Recipes | CHEESESLAVE http://www.cheeseslave.com/2009/02/10/how-to-make-lobster-stock/comment-page-1/#comment-6169 Real Food Wednesday: Bone Broth Recipes | CHEESESLAVE Wed, 11 Feb 2009 07:11:54 +0000 http://www.cheeseslave.com/?p=2078#comment-6169 [...] first is a recipe I made for the first time just the other day: How to Make Lobster Stock. I can’t wait to make shellfish risotto with [...] [...] first is a recipe I made for the first time just the other day: How to Make Lobster Stock. I can’t wait to make shellfish risotto with [...]

]]> By: The Thrifty Oreganic http://www.cheeseslave.com/2009/02/10/how-to-make-lobster-stock/comment-page-1/#comment-6167 The Thrifty Oreganic Wed, 11 Feb 2009 06:38:29 +0000 http://www.cheeseslave.com/?p=2078#comment-6167 Hi AM, This looks delicious, and much faster (relatively) than other types of stock. I just am not sure where I'd get lobster bodies! I've made shrimp stock before, though, and it's incredible. It's much the same as the steps you've outlined above, only using shrimp shells and leftover tails! <abbr><em>The Thrifty Oreganic’s last blog post..<a href="http://oreganicthrifty.blogspot.com/2009/02/how-to-make-jennies-macaroonsonly-wless.html" rel="nofollow">Jennie's Macaroons: A Lower-Sugar Version</a></abbr></em> Hi AM,

This looks delicious, and much faster (relatively) than other types of stock. I just am not sure where I’d get lobster bodies! I’ve made shrimp stock before, though, and it’s incredible. It’s much the same as the steps you’ve outlined above, only using shrimp shells and leftover tails!

The Thrifty Oreganic’s last blog post..Jennie’s Macaroons: A Lower-Sugar Version

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