Rustic Lobster Bisque

A quick and hearty recipe, our rustic lobster bisque is easy to prepare and simply delicious.

Keep in mind this recipe is different from our lobster shell sauce and soup stock (that is more laborious) because it has potatoes and skips the shell-boiling step that gives the stock that signature lobster-red hue.

Enjoy immediately or keep portions in the freezer for a quick meal!

Serves 4

4 tbsp unsalted butter
1 medium onion, minced
2 cup diced tomatoes (with liquid)
1 cups canned diced potatoes
5 cups vegetable broth
1 cup heavy cream
1 1/2-lbs cooked lobster meat separated into 2-inch cubes
Salt and freshly ground black pepper
Pinch of nutmeg

Melt 2 tablespoons of the butter in a large pot over medium heat. Add the onion. Cook until soften, about 7 minutes, stirring every so often. Add in the tomatoes, potatoes, broth and cream, and simmer slowly for 15 minutes.

Add in the lobster meat. With an immersion blender, puree the soup thoroughly right in the pot (to use a standing blender see below*).

Once the soup is to the consistency you like, add in the remaining butter and boil the soup for 2 minutes. Taste for salt and pepper, and add a pinch of nutmeg. Serve immediately.

*To use a standing blender transfer the soup and the lobster meat to a standing blender and puree it thoroughly. (As we've warned before, be very careful when blending hot liquids in a standing blender. Do not fill the blender more than halfway and cover the lid with a towel. The heat will push the lid off and you’ll be wearing lobster bisque instead of enjoying it.)

Crab Imperial

Any chef who loves crustaceans knows a recipe for crab imperial, and this is the Fine Lobster version which is reliably delicious and easy.

Prepare these as an appetizer for any gathering, or for a quiet Sunday afternoon at home with warmed sourdough bread.

We also recommend looking around for unique serving dishes. We recommend thoroughly cleaning and drying crab shells, and here we show a beautiful collection of crab shell-shaped molds; but consider other shells (well cleaned) or small ramekin-type dishes.

Serves 4

1/2 cup breadcrumbs
2 tbsps unsalted butter
2 tbsps heavy cream
1 large egg, beaten
1 tspn Old Bay
2 tspns Worcestershire sauce
1 cup mayonnaise
1 lb crab meat
4 crab shells or molds, cleaned and dried
Paprika for garnish

Preheat the oven to 350 F degrees.

In a large bowl combine the bread crumbs, butter, cream, egg, Old Bay, Worcestershire, and 1/2 cup of the mayonnaise. Mix well. Gently fold in the crab meat and form the mixture into 4 parts. Avoid over-mixing.

Lay the crab shells or molds on a sheet pan. Stuff each shell with a mound of crab meat, being careful not to over pack. Spread the remaining 1/2 cup of mayonnaise over the crab mounds until it is completely covered. Sprinkle generously with paprika.

Bake for 20 minutes, or until the tops are golden brown. Serve immediately.

Lobster, Crab & Fennel Citrus Salad

Few things get taste buds jumping like fresh herbs and citrus oranges! Now, imagine combining these flavors with fresh lobster and crab!

This recipe is beautiful and flavorful, and Fine Lobster recommends serving it with sliced fresh French bread and a glass of white wine.

Serves 4

1/2 lb crab meat
1/2 lb cooked lobster meat
2 tspns coarse sea salt
2 tbsps olive oil
1 large fennel, stem and fronds removed (reserve fronds)
2 tbsps of frond feathers reserved for garnish
1 cup purple cabbage, sliced into thin strips
1 large orange, plus 2 tablespoons orange juice if the orange seems dry
1/2 tspn freshly ground black pepper

In a large bowl, combine the crab and lobster meats, 1 teaspoon of the salt, and 1 tablespoon of the olive oil. Toss until the meat is well coated.

Meanwhile, using a mandoline or a very sharp knife, slice the fennel paper-thin and transfer it to the crab and lobster meat bowl. Add in the cabbage. Cut off the ends of the orange to expose the orange and carefully cut away the peel. Make orange supremes by slicing out the orange sections, leaving behind any membranes. Place the orange wedges on top of the fennel. Squeeze any excess juice from the orange into the bowl. Add the orange juice, if necessary.

Add in the remaining teaspoon of sea salt, the black pepper, and the remaining tablespoon olive oil. Toss the salad until everything is well combined. Serve immediately, garnished with fennel fronds.