1 1.5 lb Fresh Eddy Lobster (see order page)
1 1/4 cup Water
1 8 oz bottle Clam Juice
1 Clove
2 Bay Leaves
1 tbs. Butter
1 Small Onion, finely chopped
1/4 cup Celery, finely chopped
3 tbs. Flour
2 cups Milk
3 tbs. Tomato Paste
1/4 tsp. Salt
2 tbs. 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.

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Lobster Bisque 2
Serves 4 to 6

2 1.5 lb Fresh Eddy Lobsters (see order page)
1 1/2 sticks Butter
1/2 cup Flour
1/2 tsp. Fresh Thyme
1/2 handful Fresh Parsley, chopped
6 tbs. 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.

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Lobsterman's Stew
Serves 4

4 1.5 lb Fresh Eddy Lobsters (see order page)
Tomalley
10 tbs. Butter
1/2 cup Onion
10 cloves Garlic
2 cups plus 2 tbs. 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 tbs. butter and add tomalley, onion, garlic, pepper, 2 tbs. Madeira and sauté until onions are soft. Add remaining 4 tbs. 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.

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Fish & Lobster Stew
Serves 4

1 1.5 LB Fresh Eddy Lobster (see order page)
1 1/2 LB Halibut
1 1/2 cups Water
4 tbs. Butter
1 large Onion, sliced
2 slices Bacon
4 cups raw Potato, cubed
2 tsp. Salt
1/8 tsp. 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.

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Lobster & Corn Chowder
Serves 4

1 1.5 LB Fresh Eddy Lobster (see order page)
4 cups Light Cream
4 tbs. Butter
2 med Potatoes, cubed
1 med Onion, minced
1 cup whole kernel Corn
1 cup Cream Style Corn
1/8 tsp. Cayenne Pepper
1/4 tsp. Salt
1/8 tsp. 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.

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Lobster Gazpacho
Serves 6

2 1.5 LB Fresh Eddy Lobsters (see order page)
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
1 Yellow Bell Pepper, diced
2 Cucumbers, peeled, seeded and diced
1 med Red Onion, diced
3 Scallions, sliced thinly
1 51 oz can Tomato Juice
2-3 drops Tabasco Sauce
1 1/2 tsp. 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.

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Asparagus & Lobster Soup
Serves 4

1 1.5 lb Fresh Eddy Lobster (see order page)
2 lbs Asparagus
1 C. skim milk
2 large Potatoes
1/2 C. Heavy cream
2 Tbs. Dill Salt to taste
1/4 C. 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.

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Saffroned Mussel And Lobster Chowder
Serves 4

1 2 lb Fresh Eddy Lobster (see order page)
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 lbs Mussels, well scrubbed
2 tsp Butter
2 Leeks, white part only, sliced thinly and rinsed well 1/4 tsp Salt
1 tsp Black Pepper
4 Plum Tomatoes, peeled, cored and cut into small dice 1 tsp Saffron Threads
1 tsp 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.

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Shrimp and Lobster Bouillabaisse
Serves 4

1 1.5 lb Fresh Eddy Lobster (see order page)
1/2 lb Shrimp, deveined and peeled
dash of 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 tsp Cajun Seasoning
1 tsp 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.

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Sweet Potato Soup with Lobster
& Orange Creme Fraîche
Serves 12

3 1 lb Fresh Eddy Lobsters (see order page)
1 cup Whipping Cream
1/2 cup Sour Cream
3 tsp Fresh Ginger, minced peeled
1 1/2 tsp Orange Peel, grated
10 tbs (1 1/4 sticks) Butter
3 1/2 lbs Red-skinned Sweet Potatoes, peeled, diced
1 tbs 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 tbs 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.

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