So, my Dad and I recently made lobster bisque and then we roasted the shells and pulverized them into a powder. I have not had the chance to taste it yet but he says it actually still has lots of lobster flavor in it. In pictures it looks like he got it to be quite a fine powder.
My question is what are the actual properties of this powder? What is it made of and what can it be used for? Is it able to thicken a sauce? Can it be used to sprinkle over a dish as a finisher?
Couple ideas I like are Bouillabaisse, Sprinkle over Risotto, mix into Bearnaise sauce, sprinkle over sushi.
bon appetit
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