On Sat, 28 Nov 2009 19:02:16 -0700, Christine Dabney wrote:

> On Sat, 28 Nov 2009 19:56:07 -0600, Sqwertz <swertz@cluemail.compost>
> wrote:
>
>>Short ribs, rubbed with Montreal steak seasoning, allspice and long
>>pepper, seared then braised in beef + lobster stock with fresh bulb
>>onions and garlic. The lobster/beef stock made a really great, rich
>>gravy at the end when sieved, degreased, reduced slightly and mixed
>>with cornstarch to thicken a little.
>
> Why lobster stock?

Because that's what I've been trying to use up this week (having
eaten a few lobsters last week and made stock from the leftovers).
Shellfish [stock] and beef happen to go very well together.

-sw