Recipes

Jen's Lobster Soup

This hearty soup packs a lot of lobster flavor

Ingredients

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

Directions

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

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

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

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Add the wine and simmer for last 5 minutes.

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Add salt and pepper to taste 

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Garnish and serve with baguette

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Lobster Roll

A North Atlantic Icon

Ingredients

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)

Directions

Drain the liquid from the Riverside Lobster meat.

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

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

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Add mixture to bun, garnish and serve

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Lobster Risotto 

The Pinnacle of Taste and Texture

Ingredients

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

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Directions

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

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Add the rice and sauté for 1 minute.

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

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

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Add the Riverside Lobster meat

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Add the lemon juice and zest

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Add the parmesan cheese and butter

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Salt and pepper to taste

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Plate and finish with fresh herbs

Riverside Lobster Trailer (just for fun)