Lobster concentrate

Lobster concentrate is a liquid and highly concentrated culinary ingredient, made from the reduction of lobster meat and heads, which intensely captures its marine flavor and characteristic aroma. It is used to enhance the flavor of broths, sauces, stews, and other seafood preparations, adding a gourmet touch and depth to the dish without the need to use large quantities of fresh lobster.

Origin: This concentrate originates mainly in coastal regions where lobster is abundant, such as areas of the North Atlantic (United States, Canada) and also in countries that work with the fishing and processing of shellfish for the gastronomic industry.

Properties: Lobster concentrate is rich in proteins, minerals such as calcium and zinc, and provides natural umami, enhancing the flavor of dishes. As a concentrate, it is also a practical option for cooking, as it allows you to add the flavor of lobster without the need to work with the troublesome shell or cleaning fresh shellfish.

Synonyms in Spanish from Latin America: Although it is not a very common term in all countries, it may be found or understood as lobster extract or lobster base. In some coastal regions it might also be called concentrated lobster broth, although the latter may have a less dense consistency.