Recipes from the Eddy Lobster Company of Edgecomb, Maine



Lobster Bisque - 1

Yields 4 cups


                      1    1.5 pound           Lobster

                1 1/4    cup                     Water

                      1    8 oz bottle          Clam Juice

                      1                              Clove

                      2                              Bay Leaves

                      1    Tablespoon        Butter

                      1    Small                 Onion, finely chopped

                   1/4    cup                     Celery, finely chopped

                      3    Tablespoons      Flour

                      2    cups                   Milk

                      3    Tablespoons      Tomato Paste

                   1/4    teaspoon            Salt

                      2    Tablespoons      Dry Sherry

                                                      Pepper to taste


Cook and pick your lobster. Place shell in a large pot with water, calm juice clove and bay leaves. Cook over medium heat for 30 minutes. Strain mixture and reserve stock. Melt butter in large saucepan and add the onion and celery. Sauté for 3 minutes. Sprinkle flour over the mixture and cook for one more minute, stirring frequently. Add the stock, milk, tomato paste, salt and pepper and cook for 10 minutes to thicken, stirring constantly. Add lobster meat. Remove from heat, add sherry and stir. Serve hot.




Lobster Bisque - 2

Serves 4 to 6


                      2    1.5 pound           Lobsters

                1 1/2    sticks                 Butter

                   1/2    cup                     Flour

                   1/2    teaspoon            Fresh Thyme

                   1/2    handful               Fresh Parsley, chopped

                      6    Tablespoons      Golden Sherry

                      4    cups                   Light Cream

                                                      Salt and Pepper to taste


Cook and pick your lobsters. Sauté lobster meat in melted butter. Add flour, thyme, salt, pepper, and parsley. Cook for 5 minutes over low heat. Add sherry and the light cream and cook for 1 hour, stirring every few minutes. Serve when ready.



Lobsterman's Stew

Serves 4


                      4    1.5 pound           Lobsters


                    10    Tablespoons      Butter

                   1/2    cup                     Onion

                    10    cloves                Garlic

2cups plus

                            2 Tablespoons   Madeira

                      6    cups                   Heavy Cream

                      3    cups                   Light Cream

                                                      Pepper to taste

                      1                              cheesecloth


Cook and pick your lobsters. Remove tomalley (green liver) from the body. In a large saucepan, melt 6 Tablespoon butter and add tomalley, onion, garlic, pepper, 2 Tablespoon Madeira and sauté until onions are soft. Add remaining 4 Tablespoon butter, heavy cream, light cream, and remaining Madeira. Stir to combine and add lobster meat. Tie lobster shells in the cheesecloth and let soak in the stew for 3 to 5 hours or longer. The longer it simmers, the more flavorful.







Fish & Lobster Stew

Serves 4


                      1    1.5 pound           Lobster

                1 1/2    pound                 Halibut

                1 1/2    cups                   Water

                      4    Tablespoons      Butter

                      1    large                   Onion, sliced

                      2    slices                 Bacon

                      4    cups                   Potato, uncooked, cubed

                      2    teaspoons          Salt

                   1/8    teaspoon            Pepper

                      4    cups                   Milk


Cook and pick your lobsters. Simmer the halibut in water until it flakes easily when tested, about 15 minutes. Reserve cooking liquid. Sauté the lobster meat in melted butter. Fry the bacon and sauté the onion until golden brown. In a large saucepan, combine bacon, onion, and potato. Add water to just cover the potatoes and cook until tender. Add liquid from the fish. Remove skin and bones from the fish, break into pieces. Add the fish meat, lobster meat, milk and seasonings. For a creamier stew, add light cream instead of the milk.

Lobster & Corn Chowder

Serves 4


                      1    1.5 pound           Lobsters

                      4    cups                   Light Cream

                      4    Tablespoons      Butter

                      2    medium             Potatoes, cubed

                      1    medium             Onion, minced

                      1    cup                     Whole Kernel Corn

                      1    cup                     Cream Style Corn

                   1/8    teaspoon            Cayenne Pepper

                   1/4    teaspoon            Salt

                   1/8    teaspoon            Pepper


Cook and pick your lobsters. Put the shells and bodies into a saucepan with the light cream. Bring to a boil , lower the heat and simmer for 4 minutes. Remove from the heat and set aside. Melt butter in large saucepan and add potatoes, onions and corns. Sauté over medium low heat until the onions are translucent. Strain the cream over the vegetables and throw away the shells. Stir in the lobster meat, cayenne pepper salt and pepper. Simmer for 5 minutes.




Saffroned Mussel And Lobster Chowder

Serves 4


                      1    2 pound              Lobster

                      1    small                  Onion, peeled and coarsely chopped

                      1    clove                  Garlic, peeled

                      3    cups                   Dry White Wine

                      2    cups                   Clam Broth, canned

                      3    cups                   Water

                      3    pounds               Mussels, well scrubbed

                      2    teaspoons          Butter

                      2                              Leeks, white part only, sliced thinly and rinsed well

                      1    teaspoon            Black Pepper

                                                      Plum Tomatoes, peeled, cored and cut into small dice

                                                      Saffron Threads

                      1    teaspoon            Lemon Rind, grated

                      6                              Red Bliss Potatoes

                   3/4    cup                     Fresh Basil, minced


Combine the onion, garlic and white wine in a large pot. Bring to a boil. Add the lobster. Cover, reduce heat slightly and steam the lobster for 12 minutes. Remove the lobster and set aside to cool. Add the water, clam broth and mussels, cover the pot and continue cooking until the mussels begin to open, about 4 minutes. Strain, reserve the broth and set the mussels aside to cool. Melt the butter in a large saucepan over low heat. Add the leeks. Season with salt and pepper. Cook until soft, about 6 minutes. Add the tomatoes, saffron, grated lemon rind and broth. Add the potatoes. Simmer 15-20 minutes. Remove the lobster meat from its shell. Cut the tail meat into small chunks. Carefully slice the claw meat in half lengthwise. Set aside. Take the mussels out of their shells. Add the lobster-tail meat and mussels to the broth. Simmer gently until the shellfish is warmed through, 1-2 minutes. Ladle the chowder into 4 warm bowls. Garnish each with half a lobster claw and basil.

 Shrimp and Lobster Bouillabaisse

Serves 4


                      1    1.5 pound           Lobster

                   1/2    pound                 Shrimp, deveined and peeled

                      1    dash                   Olive Oil

                      3    cloves                Garlic.

                      1    4 1/2 oz can       low-sodium Stewed Tomatoes

                      1    cup                     reduced-sodium Chicken Broth

                      1    8 oz bottle          Clam Juice

                      3    medium             Leeks, sliced (1 cup)

                   1/2    cup                     Water

                      1    teaspoon            Cajun Seasoning

                      1    teaspoon            Orange Peel, finely shredded

                      4    slices                 French bread, toasted (optional)

                                                      Snipped Fresh Parsley (optional)


Cook and pick your lobster. In a 4-1/2- or 5-quart Dutch oven, combine tomatoes, broth, clam juice, leeks, water, Cajun seasoning, and orange peel. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add shrimp to broth mixture. Bring almost to boiling; reduce heat. Simmer gently for 2 to 3 minutes or until shrimp just turn pink. Add lobster meat, simmer about 1 minute more or until heated through. To serve, place a bread slice into each soup bowl, if desired. Spoon shrimp mixture atop. Sprinkle with parsley, if desired.





Asparagus & Lobster Soup

Serves 4


                      1    1.5 pound           Lobsters

                      2    pounds               Asparagus

                      1    cup                     Skim Milk

                      2    large                   Potatoes

                   1/2    cup                     Heavy Cream

                      2    Tablespoons      Dill

                                                      Salt to taste

                   1/4    cup                     Unbleached flour


Cook and pick your lobsters. Cut potatoes into small pieces. In a 3 qt. saucepan, boil potatoes until soft. Wash asparagus remove woody ends. Cut into 1" sections, setting aside tips. Add stems to potato pot and cook until asparagus is olive green. Add dill. Asparagus should be soft enough to mash along with potatoes, in the cooking water. Lightly brown flour in a small saucepan and allow to cool before adding milk and cream. Add liquid gradually to make a smooth roux and add the roux to the soup. Add the asparagus tips and continue cooking the soup until they are tender and bright green. Salt to taste.

Sweet Potato Soup with Lobster & Orange Creme Fraîche

Serves 12


                      3    1 pound              Lobsters

                      1    cup                     Whipping Cream

                   1/2    cup                     Sour Cream

                      3    teaspoons          Fresh Ginger, minced peeled

                1 1/2    teaspoon            Orange Peel, grated

                    10    Tablespoons      Butter (1 1/4 sticks)

                3 1/2    pounds               Red-skinned Sweet Potatoes, peeled, diced

                      1    Tablespoon             Golden Brown Sugar

                      2    large                   Leeks, chopped, white and pale green parts only

                1 1/3    cups                   Celery, finely chopped

                    10    cups                   canned Low-Salt Chicken Broth

                1 1/3    cups                   Orange Juice

                      2    Tablespoons      Fresh Parsley, chopped


Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate. Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2 baking sheets. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes. Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining 1 1/2 teaspoons ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes. Working in batches, puree soup in processor. Return soup to pot. Thin with more broth, if desired. Season with salt and pepper. (Crème fraîche and soup can be made 2 days ahead. Cover separately; chill.). Cook and pick your lobsters. Slice the lobster tail meat into 1/3-inch-thick medallions. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster; sauté until heated through, about 1 minute. Bring soup to simmer. Ladle into bowls. Spoon small dollops of crème fraîche atop soup. Draw skewer through crème fraîche to form design. Arrange lobster atop soup. Sprinkle with parsley. This is a sophisticated first course. Uncork a Chardonnay or a French Sancerre.



Lobster Gazpacho

Serves 6


                      2    1.5 pound           Lobsters

                      1                              Red Bell Pepper, diced

                      1                              Green Bell Pepper, diced

                      1                              Yellow Bell Pepper, diced

                      2                              Cucumbers, peeled, seeded and diced

                      1    medium             Red Onion, diced

                      3                              Scallions, sliced thinly

                      1    51 oz can           Tomato Juice

                   2-3    drops                 Tabasco Sauce

                1 1/2    teaspoon            Worcestershire Sauce

                                                      Salt and Pepper to taste


Cook and pick your lobsters. Combine all ingredients except lobster meat and chill in a plastic or glass bowl. To serve, place in dishes and top with lobster meat.


Lobster Chowder

Serves 6


Don't throw those lobster shells away, they make great lobster chowder.  Red bliss potatoes make this recipe truly New England. If you don't have lobster shells, shrimp shells work just as good.


                            several               Lobster shells from cooked lobsters

                      2    cups                   Red potatoes, cut into chunks

                   1/2    cup                     Onions, diced

                   1/2    teaspoon            Garlic, chopped

                   1/2    cup                     Celery

                   1/2    cup                     Butter

                      8    cups                   Water

                      1    cup                     Heavy Cream

                      1    Tablespoons      Flour

                   1/2    teaspoon            Tomato paste

                   1/2    teaspoon            Salt

                   1/4    teaspoon            Pepper


Combine lobster shells and water in pot. Simmer 1 hour, uncovered.  Strain and save liquid. Discard lobster shells.


In a soup pot melt butter. Add garlic and onion and cook slowly. Add celery and cook one minute. Add tomato paste. Cook 30 seconds.


Add potatoes and flour. Cook 2 minutes on low heat.


Slowly add reserved lobster liquid while stirring. Add salt and pepper.


Simmer until potatoes are tender. About 45 minutes.


Add the heavy cream and any lobster meat you have left over the lobsters.


Simmer for 15 minutes.



                                                      Source: Ben Roberts’ 2006 New Years Eve party.