Haddock "meatballs" in lobster sauce

Cutlets and meatballs

This recipe came about when when one of our kids was making meatballs as an appetizer for a group when he realized he needed something for the non meat eaters. Luckily, we had lobster stock in the freezer and we live near Wulf's Fish Market, the best fish market in The Boston area. These little fish balls were fantastic and the rich lobster sauce had an incredible flavor!
 I like haddock but you can use any white flakey fish (cod, fluke, flounder, sole, pollack) or a combination for these.
 If you don't have lobster stock, shrimp stock or fish stock will do, but lobster stock rocks! It is easy to make (lobster bodies and shells, fennel, shallots, garlic, leeks, carrots and water simmered for a couple of hours and strained). We make it in large batches and always have it in the freezer.
 This is a great appetizer or hor d'oeuvre and could be a main course over pasta.
 Be carful not to overcook the fish balls. Instant thermometer should read 120-125 degrees. They will cook a little more in the warm sauce