Minor's Lobster Base - 1 lb. Cup

I was in the restaurant business, in New England, for a quarter of a century and we used a lot of bases for soup, sauce and flavor enhancement. So, I know how much they help and the most important thing to avoid: adding too much base. This stuff is super concentrated and you must follow the instructions. Add too much and you get overpowering flavor and saltiness.The flavor of this product is outstanding - real lobster taste. I now live in Tucson, AZ, 2,600 miles from the nearest live lobster and this is my lifeline to that special flavor. Just because you are reading this, I'll give you my simple recipe for an easy lobster sauce for white fish or shrimp:Put ONLY one teaspoon of lobster base in a pint jar with a half cup of water and a half cup of half-and-half or cream. Shake well. Melt 3-4 tablespoons of butter in a pan and add an ounce or two of sliced shallots (milder) or scallions. Stir occasionally with medium-low heat until the onions are as soft as you like. Add a level tablespoon of flour and stir continuously over low heat until the flour just starts to turn tan-brown ( a "blond roux"). Shake the jar again and add the liquid to the pan. Stir continuously as it thickens, turning the heat back to medium-low. Shut off the burner and spoon it over your seafood. Note that this is a sauce that you can not leave unattended while cooking.You're welcome.