The other day I bought 2 live lobsters and boiled them the way I usually do (about 15 minutes in a full boil) . . . it's been probably 5 years since I made live lobsters but always had great success.
I don't know if I did something wrong or if these were just unusually tough shelled. They were pretty much impossible to break into.* Does overcooking do this? The meat that we were able to get out was tender and tasty so I don't think they were waaay overcooked if at all.
Does the size of the lobster make a difference in the toughness of the shell? These were about 1-1/2 lb. each.
Anywhoo, I'm left with a bunch of shells withe some meat in them. I know there are a couple of claws, 1 unbroken body, the heads and all the itty bitty legs. So I thought to make a stock out of the shells in order to make some soup. (I froze the shells)
Does anybody have a good recipe for lobster stock? Would this stock be good to use as a base for clam chowder?
Any thoughts, tips and ideas would be appreciated.
*We tried everything to get the darned shells to crack from nut crackers to a hammer.