PREORDER Kuzefuku Lobster & Tomato Cream Pasta Sauce

Experience the rich, indulgent flavor of lobster with this luxurious pasta sauce, inspired by the classic French soup “bisque,” where shrimp are simmered with their shells and pureed to create deep, savory flavor. Our sauce captures the premium taste of lobster in every spoonful. The sauce is made creamy and smooth with the addition of fresh cream and cheese, while the natural sweetness and umami of the shrimp shine through. Balanced with a hint of tomato acidity, it delivers a rich yet easy-to-enjoy taste that keeps you coming back for more.

This versatile sauce isn’t just for pasta—it pairs wonderfully with rice, making it perfect for a quick restaurant-style meal at home. Drizzle it over a fluffy omelet or use it in risotto for an effortless gourmet touch.

Size: 225 g

Ingredients: Tomato juice (made in Italy), cream, vegetables (onion, garlic), lobster sauce (white sauce, skimmed concentrated milk, lobster broth, others), sugar, lobster extract, processed cheese, olive oil, sweet shrimp extract, salt, starch, lobster oil, yeast extract, pH adjuster, seasonings (amino acids, etc.), thickening agents (modified starch, polysaccharides), emulsifier, carotenoid color, contains wheat, milk, shrimp, crab, soy.

Best before: 180 days from the date of manufacturing (Once opened, consume as soon as possible and store in the refrigerator)

Nutrition (per 100 g, estimated)

• Calories: 170 kcal
• Protein: 2.1 g
• Fat: 12.8 g
• Carbohydrates: 11.7 g
• Salt equivalent: 1.75 g

Recipe Ideas:

Lobster Pasta Sauce Hot Pot (Serves 2)

Ingredients

A:

• 1 jar of Lobster Pasta Sauce
• 200 ml milk
• 200 ml water
• Pinch of salt

B:

• 1/4 cabbage, roughly chopped
• 1 onion, sliced into rings
• 2 shrimp
• 4 pieces white fish
• 6 clams (cleaned)
• 2 king oyster mushrooms, cut into quarters lengthwise
• 4 broccoli florets (pre-boiled)
• 1/2 bunch watercress

Instructions

1. Prepare the vegetables and seafood: roughly chop cabbage, slice onion, clean and devein shrimp, and cut mushrooms.
2. In a pot, combine A ingredients and heat to create the broth.
3. Add B ingredients and simmer until cooked.
4. Finally, add watercress and cook with residual heat.

Tip: Adjust seasoning as vegetables release water during cooking.

Risotto (Serves 2)

Ingredients

• 200 ml leftover soup from the hot pot
• 150 g cooked rice
• 2 tbsp grated cheese
• Black pepper to taste

Instructions

1. Add rice to the leftover soup and simmer until slightly thickened.
2. Turn off heat, mix in cheese, and stir well.
3. Serve in bowls and sprinkle with black pepper.

Shrimp Curry Rice (Serves 2)

Ingredients

• 2 bowls cooked rice
• 1/2 jar Lobster Pasta Sauce
• 200 ml milk
• 1 clove garlic, minced
• 120 g onion, chopped
• 6 peeled shrimp
• 10 g butter
• 8 g curry powder
• Italian parsley, chopped, for garnish

Instructions

1. Microwave onion in a heatproof dish at 500W for 5 minutes.
2. Melt butter in a pan, sauté garlic until fragrant, then add onions and stir-fry.
3. Add Lobster Pasta Sauce and milk, bring to a gentle boil. (Optional: blend with a food processor for extra smoothness.)
4. Stir in curry powder and shrimp, cooking thoroughly.
5. Serve over rice and garnish with chopped parsley