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lobster stock?

post #1 of 5
10/12/05 at 7:41am
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when making lobster stock do you prefer to roast the heads or just add them to to your stock?
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post #2 of 5
10/12/05 at 8:42am
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.
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post #3 of 5
10/12/05 at 5:59pm
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.
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post #4 of 5
10/13/05 at 7:49am
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...
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post #5 of 5
10/15/05 at 6:54am
We used to make it from sauteed shells flamed with Pernod and with shrimp shells in for extra flavor.
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