Because I still have SO MUCH TO LEARN I went a little nuts with the base figuring more base - more flavor. W-h-o-a. It had kick, bite, and soooo much lobster flavor. The dish wasn't ruined and I learned a bit about using prepared base, this being my first time. Awsome tool to allow great flavor when you don't have time to extract it from the real ingredients yourself (and probably good for all other kinds of situations I am ignorant of).
Check out the results - curry seasoned, sauteed jumbo prawns on a pie crust medallion (pie crust: another first for me) in the afore-mentioned lobster sauce...
