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. The culinary base product which is so-prepared is particularly useful for the preparation of soups, bisques, sauces, terrines, stuffings and all other products necessitating a seafood culinary base.