Tomalley

1. A small amount of tomalley (liver) adds intense rocklobster flavour.

2. Infused into the milk of soufflé bases, it delivers a subtle yet sweet fresh rocklobster flavour that is frequently missing with bisque style stocks and sauces.

3. Infused into cougeres and choux, it also delivers wonderful flavour results.

4. Added to pâtés, even using duck and chicken liver rather than the more expensive foie gras, the results are impressive.

5. Modestly embellished with as little as 30g (~1oz) of leg meat the food costs are exceptional and the excitement and flavour factor high.