HANDON'S premium shellfish fumet from Alsace in a 200g cup. Made from crawfish, crabs and Dublin Bay shrimp, you can use this stock to create all sorts of noble and rich soups, sauces and fish dishes. The shells of all crustaceans are carefully boiled down as they have the taste. They are boiled down until the crustacean stock has the right consistency. The crustacean paste is then mildly refined with spices and a dash of French cognac. This crustacean paste is made the way the French like it and they must know it. But be careful, the crustacean stock paste or lobster stock paste is semi-liquid and very concentrated, so feel carefully as it contains over 32% natural extracts, one of the highest values worldwide.