In article <423yfetb3ty7.prn@sqwertz.com>, Sqwertz <swertz@cluemail.compost> wrote:
>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.

Prawns and grilled steak is our national "Reef and Beef" pub menu
item. But I suppose you could nearly claim "Reef and Beef" for your
version too. :-)

Incidentally, I occasionally have a bunch of prawn heads and shells
(usually from pre-cooked retail prawns) which I've sometimes
considered making a stock from, but the rather "yukky" appearance of
the bloody things has so far put me off the exercise. [And I once
made a fish soup which stank to high heaven in the process, but ended
up very good to eat -- but that initial pong put me off trying again.]

Do you have any tips for making a decent stock from things such as
prawn heads and shells? Is it even possible? Thanks.

Cheers, Phred.

--
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