When researching on how to make lobster bases, a simple Google search would tell you that it’s difficult to find one all-encompassing article or blog that would help you conquer such a feat. For some reason, there’s a dearth of resources on how to make the perfect lobster base, although there are some that are quite generous in providing tutorials such as how-to database such as eHow and the like.
It’s safe to assume that one probably closely guards their lobster base recipe and it’s understandable. Shell-fish based stocks are a bit challenging to master, and the results are largely dependent on chance, but you can actually tweak the way you do it to make it better and your own.
Simply Recipes, for instance, uses a chuck load of shellfish for her shellfish stock. The website’s recipes entail using 4 to 6 cups of shellfish, in this case, lobster. To make most of the shell left-overs and get the most juices out of them, the food authority recommends pounding and breaking down the shells to the tiniest of pieces and roasting some of them to give the stock more body.
A Sweet Pea, a blog that is cross-published on Yummly, recommends boiling the lobster bits in a pot half-filled with water for 8 to 10 minutes. When the lobster is done and cooked (the site uses fresh lobster), the website advises reboiling the lobster flesh again in the same water.
Live Lobster Base
John Moeller, a chef and instructor at eHow, recommends using a “live” lobster for the base instead of a dead one, as well as equal amounts of garden herbs, carrots and onions for flavoring. Unlike the previous two resources, he sautées the lobster shells first before adding water and bringing the overall mixture to a boil.
Don’t forget to vary things up a bit with the above tips the next time you make your own lobster base for your dish.