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Jen's Lobster Soup


Lobster Roll


Lobster Risotto

Jen's Lobster Soup

Jen's Lobster Soup

This hearty soup packs a lot of lobster flavor


1/4 cup (60 ml)          butter

2 cups (500 ml)          mirepoix (onions, celery and carrots)

1 kg (2.2 lb)               Riverside Lobster meat

7.5 cups (1.8 L)          chicken broth

2.75 cups (650 ml)     tomato sauce

2 cups (500 ml)          chunky salsa

1 cup (250 ml)           white wine

                                   salt & pepper to taste

                                   chives and/or parsley to garnish



In a large pot, lightly brown the mirepoix in the butter.

Add the Riverside Lobster meat, including all liquid from the bag (cut any large pieces) and simmer for 5-10 minutes.

Add the Chicken broth, tomato sauce and salsa and let
simmer another 5-8 minutes.

Add the wine and simmer for last 5 minutes.

Add salt and pepper to taste 

Garnish and serve with baguette



Lobster Roll

A North Atlantic Icon


1                                 hot dog bun or split roll (can be toasted)

1 cup (250 ml)           Riverside Lobster meat

1/4 cup (60 ml)          mayonnaise

1 tbsp (15 ml)            chopped fresh chives

1/2 tsp (2.5 ml)          lemon zest

1 tsp (5 ml)                fresh lemon juice

                                  salt & pepper to taste

                                  chives and/or parsley to garnish

                                  melted butter, for brushing (optional)



Drain the liquid from the Riverside Lobster meat.

Mix the ingredients in a large bowl and let sit for up to an hour.

Mayonnaise or melted butter can be added to bun (some say it can not but to each their own)

Add mixture to bun, garnish and serve


Lobster Roll
Lobster Risotto

Lobster Risotto 

The Pinnacle of Taste and Texture


2 tbsp (30 ml)            canola oil

2                                 medium shallots, diced

1                                 clove of garlic, crushed

9 oz (270 ml)              carnaroli rice

1/2 cup (125 ml)        white wine

3-4 cups                    lobster stock

(700-950 ml)               

2 lb (900 g)                Riverside Lobster meat

1                                lemon zest, chopped

1                                lemon  juice

1/4 cup (60 ml)         parmesan cheese

1/4 cup (60 ml          soft butter

                                  salt & pepper to taste

1/2 tsp (2.5 ml)         chopped fresh tarragon

1/4 tsp (1.25 ml)       chopped fresh thyme


In a heavy skillet, sauté the shallots and garlic on low heat for 2 minutes.

Add the rice and sauté for 1 minute.

Add the wine and stir while it is completely absorbed into the rice.

Add the lobster stock in 3 or 4 additions, allowing the liquid to be absorbed into the rice between additions.

Add the Riverside Lobster meat

Add the lemon juice and zest

Add the parmesan cheese and butter

Salt and pepper to taste

Plate and finish with fresh herbs

Riverside Lobster Trailer (just for fun)

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