Abstract: Disclosed is a method for preparing a culinary base product from the meat-containing heads, carapaces and small claws of shell-fishes, especially lobsters, crabs and shrimps. In a first step, the meat-containing heads, carapaces and small claws of raw shell-fishes are taken off. In a second step, the heads, carapaces and small claws are cooked, preferably in a dry heat oven after having been sprayed with an edible oil. In a third step, the cooked heads, carapaces and small claws are chopped and ground in order to form a concentrate. During this step, an edible thickener, such as guar gum, is added to the concentrate, together with a concentrated liquid extract obtained from steam cooking of full shell-fishes. In a fourth step, the thickened concentrate is processed in an emulsifier in order to obtain the culinary base product in the form of a paste. In a fifth step, the paste is packaged and optionally frozen, preferably in the form of elongated, sausage-like units.

Abstract: A lobster packaging and display unit that is preferably made of molded plastic material and free of any sharp edge or corner and comprises at least one and preferably two trays, each shaped and sized to receive and conform to a lobster and to display this lobster to best advantage.