“…he added lobster brains to boost its (the dishes) volume…”
…what the!!! Just HOW many lobster brains does it take to boost the volume of ANYTHING?
The rich and fatty nature of the brains (also known as coral) will add body and depth to a lot of seafood dishes. This may be the reason for its addition. The same fattiness will stiffen a cooled mousse or timbale of softer ingredients.
Yes, but how big is a lobster’s brain exactly?. I’m guessing it’s not all that big, so how many lobsters do you need to have it actually make a difference?