Uses for Lobster Base?

In cleaning out my cupboards, I have come upon a one pound jar of "Lobster Base" (by swiss chalet fine foods, though the product doesn't appear on their website anymore): it's basically an amalgamation of cooked lobster, salt, and other things like onion and garlic, and its uses, according to the back of the package, include making a broth (by adding a fourth of the contents to boiling water), making a sauce (roux plus contents), or a bisque (you get the idea).

I'm not likely to make a bisque without buying more lobster (and making the bisque from the shells, fresh-like), and I don't really know what to do with it.
Any suggestions?

Risotto

Bill/SFNM wrote:Risotto

Yeah, I was going to say jook/congee.

Maybe cut with cream and cognac and used to make egg royales?

Edited to correct link

Whoa, those "egg royales" look pretty stelllar.
Yes, risotto--why that hadn't occurred to me is beyond me.
A congee with sausage and lobster broth would be a most excellent surf and turf.
Thanks.

Lobster or any other base, used on it's own and in place of a natural stock, can be pretty vile. It is best used as an enhancement to bones, shells, what have you. Many years ago, in the kitchen of Hotel Adolphus in Dallas, I was privileged to work briefly alongside our consulting Chef, Jean Banchet, who used Minor's lobster base along with tons of lobster shells (and not as a replacement for) for our lobster bisque. Years later, at The Mansion on Turtle Creek, where bases weren't allowed in the kitchen, there were many instances where a soup or sauce made with natural, but weak homemade stock, could have been improved on with some commercial base, used intelligently.

Most bases require refrigeration, so I'd be careful using that stuff.