Hello folks:
I visited the Tsukiji fish market in Tokyo and bought some lobster broth base powder (an impulse buy). I don’t actually like the heaviness of a traditional lobster bisque. What do you suggest I use this broth base for? One recipe is to use it in ramen. Other than that, I am not sure what to do. Would appreciate all suggestions. Thank you!
Lobster curry?
Thank you.
I think lobster base is better than clam base in chowders… unless you can’t abide the pinkish tint.
Use it in a bechamel base, then make lobster mac and cheese.
Does it have powdered dairy in it? Then chowder or for a sauce for pasta or seafood. If it is dairy free, then ramen or cioppino.
Gravy for steak for a riff on surf and turf?
Genius!
What if you don’t use cream? Plenty of seafood soups and chowders that are lighter than a cream-heavy bisque.
You can also use it anywhere you’d use dashi, or another seafood stock base. Miso soup aside from ramen. Chawanmushi.
Cooking base for rice or other grains (risotto / pilaf with seafood, or just as a side without much adornment).
The white sauce for fish pie (or anything else).
As a flavor-booster for things, like bouillon powder.
Yes! These! With (ideally bay) scallops…and roasted oyster mushrooms…in the chawanmushi.
make congee
