Better Than Bouillon Lobster Base

Better Than Bouillon Lobster Base
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Better Than Bouillon concentrated bases are made from meat (or vegetables). This gives them a richer, more robust flavor than ordinary bouillons. No MSG, no fat, lower sodium: Better Than Bouillon bases are fat free and have 1/3 less salt than ordinary bouillons. Better Than Bouillon Lobster Base makes an incredible Lobster Bisque in case you want to show off your gourmet cooking skills to your friends and family.

 $5.95 

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Ingredients:

 
Cooked lobster, salt, maltodextrin, hydrolyzed soy protein, dried onion and garlic, potato flour, corn oil, natural flavors(milk), xanthan gum, disodium inosinate and guanylate, soy lecithin, oleoresin of paprika.


Product Rating: (4.83)   # of Ratings: 12   Rate It! Click Here to rate this product


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Showing comments 1-7 of 7
1. Anonymous User on 12/16/2012, said:

So versatile with any fish sauce. My husband could not beleive the flavor and now asks for it with most of our salmon recipes.
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2. Kathleen on 12/12/2012, said:

My friend made me a lobster bisque soup using this base and it was unbelievable. 7STAR restaurant quality.
Was this comment helpful? yes no   (2 people found this comment helpful, 0 did not)
3. Anonymous User on 6/29/2012, said:

I made the soup as it said on the jar. To much sherry flavor and no lobster flavor at all. I used crab meat instead of lobster.
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4. Anonymous User on 1/27/2012, said:

Add to bouillabaisse, use as a flavoring to rice (we love lobster flavored risotto) or even a little to red clam sauce.
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5. Charles on 9/6/2011, said:

I had a hard time finding this in local stores so was very glad to find this source on line. I have also used the recipe on the jar but reduced the cream sherry and replaced it with more half and half cream and a touch of nutmeg. I can also attest to the use of crab if lobster is hard to obtain.
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6. Anonymous User on 10/1/2010, said:

I keep this in my house pretty much at all times. I use the recipe on the jar to make the lobster bisque, then use crab instead of lobster as it's a bit less expensive. It routinely comes out fantastic, and gets rave reviews.
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7. Anonymous User on 3/2/2010, said:

Absolutely superb flavor. I slice large shrimp in half horizontally along the back then saute gently in a little butter and good quality olive oil with a healthy sprinkling of Paul Prudhomme's Seafood Seasoning. Remove shrimp and stir in a teaspoon or two of this delicious bouillon base. Add a cup or two of water and deglaze and reduce to intensify the flavors. Return shrimp to pan and add 1/2 to 1 cup of Courvoisier. Ignite. When flames die down add a couple of cups of gently warmed heavy cream. Serve over rice or pasta. The shrimp will twist and curl as they cook and the sauce tastes so luxurious with the divine lobster flavor. Slicing the shrimp in half this way makes the portions seem huge and my dinner guests are thrilled with the fact that I made a creamy lobster sauce.
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Showing comments 1-7 of 7