lobster stock?

[toddlove8845]

when making lobster stock do you prefer to roast the heads or just add them to to your stock?

[dano1]

i buy bodies(heads), pull out the insides, and use the insides almost exclusively. Will maybe save the carapaces for a bisque or other shellfish stock or soup app. saute off the inners in whole butter and proceed for the stock.

[chef john]

I soak the heads in cold water for an hour, then roast them. I proceed with the stock as normal from that point. The flavor is slightly different than that of shells just boiled. I use the roast lobster stock for sauces and broths, and the boiled shell stock for soups.

[foodpump]

I like to roast mine. I've worked in places that will "poach" lobster carcasses in butter, then toss the carcasses into a stock. The butter is used for a'la minute mounting of sauces and the like...

[sucrechef]

We used to make it from sauteed shells flamed with Pernod and with shrimp shells in for extra flavor.