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Lobster Glace
This authentic lobster reduction will save you time, allowing you to concentrate on creating the final dish. Use just as you would any reduced stock; it has an excellent taste profile and is free from artificial preservatives and colours. Spoon the glace directly into your sauce bases, reductions or cooking juices. Use it as a glace, thicken it to make a jus or make a perfect nage. Why not use it as a warm drizzle, or mix with olive oils to create an interesting dressing. Once opened the jar should be kept in the refrigerator.
Ingredients when reconstituted:
Lobster Stock (Water, Lobster (Shellfish) Stock, Tomato, Carrot), Mussel Stock (Water, Mussel (Mollusc) Stock), Fish Stock (Water, Fish Stock), Maltodextrin, Vegetable Oil, Salt, Yeast Extracts, Flavouring.
Allergen Advice:
Contains: Crustaceans (Shellfish), Molluscs
(Mussels), Fish
Suitable for: Coeliacs
| Ambient |
600g jar |
12 months shelf life,
refrigerate after opening |
- |
| Energy |
24.7 kJ/5.9 kcal |
988 kJ/236 kcal |
| Protein |
0.28g |
11.0g |
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Carbohydrate |
0.73g |
29.0g |
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(of which sugars) |
0.15g |
6.0g |
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Fat |
0.25g |
10.0g |
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(of which saturates) |
0.14g |
5.4g |
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Fiber |
Trace |
Trace |
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Sodium |
0.14g |
5.6g |
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(Salt equivalent) |
0.35g |
14.0g | |
“We also use the glace range and particularly like the lobster glace, which is excellent and can give extra depth to our own shell oil dressing. Arlyn Blake came in once, in fact, and said our lobster dish was fantastic."
Paul Wedgwood, Chef Proprietor, Wedgwood The Restaurant
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Lobster Red Thai and Coconut Cream Sauce
INGREDIENTS:
Essential Cuisine Lobster Glace 65g
Coconut Milk 240g
Red Thai Curry Paste 40g
Mayonnaise 150g
METHOD: Blend all ingredients together allow to stand for 5 minutes and then pass through a fine sieve.
Fill Essential Cuisine drizzle bottle and use over fish or prawns, or to finish a fish soup.
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