Dashi base in pasta

Im making cappelletti filled with lobster with some crunchy chorizo bits, lemongrass and was thinking about using a dashi base for the sauce. Was thinking a light broth-type sauce, so maybe incorporating the dashi with a fumè or some chicken stock. Or maybe just adding some niboshi to the dashi and perhaps some butter. Third and simplest option taste-wise is prob mixing chicken stock with dashi and heavy cream and then making a foam. Has anyone tried something similar and have any ideas?