Post #409191 by MinnesotaChef on Sun, Sep 21, 2008 8:02 PM

A few thoughts on this recipe:

For the green color you could use extracted chlorophyll for parsley and spinach. You would get the right color without the bitterness that spinach can contribute when heated. The "under the pier" flavor could be increased with the addition of powdered nori, or even better, kombu. Kombu is a natural source of MSG and would most likely give it a nice balance. The A-1 could easily be replaced with a small amount of tamarind paste and a drop or two of hot sauce. There is also the possibility of poaching the shell fish directly in the half and half and then use an immersion blender to blend everything together all at once. I would also shuck them over the pot to catch any juice that might otherwise get thrown away.

Just a few ideas for next time.