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Lobster with caviar or crab and caviar, are perfect pairs for the holidays. The crispy seafood feeling and the decadent caviar taste scream luxury which is just perfect for holiday dinners and parties. Whether you’re a seafood lover or just treating yourself to a gourmet dish, our caviar store has got you covered with the finest ingredients to take your dining experience to a whole new level. With our range of caviar, then crab meat or lobster you will enjoy the flavor-packed experience of every bite.
Crab and Caviar are a powerful combination. The sweet flavor of crab meat and the rich, briny taste of caviar is simply delicious and whoever came up with the combo is a culinary genius. For so many reasons, this dish is a fantastic idea. Is it the creamy texture of crab meat complementing the firm, popping texture of the caviar? Or the salty notes from the caviar enhancing the natural sweetness of the crab? Whatever your reasons for indulging this dish, we bet it’s a good one. Here are four awesome ready-to-go recipes combining crab meat and black caviar:
Ingredients:30ml Rapeseed oil4 medium Maris Piper potatoes200g Crab meatDillZest of ½ Lemon6 Oysters30ml Extra virgin olive oil12 thin slices of Red onion25g Caviar
Preparation:Prepare potato croutons: Peel and slice potatoes, cook briefly, then bake until crispy.Make oyster puree: Blend oyster meat with lemon zest, lemon juice, and oils until smooth.Prepare crab mix: Combine crab meat with lemon juice, dill, and salt.Assemble snacks: Place oyster puree on potato croutons, top with crab mix, and garnish with caviar, dill, and red onion slices. Serve with white wine, champagne, or sparkling wine.
Ingredients:1/2 lb Crab Meat1/2 cup Greek Yogurt2 tsp Chives2 Tbsp Dill1 Lemon4 Tbsp Olive Oil1 clove Garlic1 tsp Kosher Salt8-10 Thin Baguette slices2 Tbsp Olive OilPinch of salt½ oz Bester Caviar’s Crème Caviar2 tsp Chives
Instructions:Preheat oven to 350°F.Make crab salad by combining the first 8 ingredients.Brush baguette slices with olive oil, sprinkle salt, and bake for 5-6 minutes.Top each crostini with crab salad, caviar, and chopped chives. Serve with Champagne
Note:Prepare crab by boiling for 10-15 minutes or baking at 350°F for 20 minutes.Try Oven Roasted Crab “Buon Natale” using crab juice, tomalley, thyme, lemon juice, chili flakes, and garlic.
Ingredients:Eight 1/4-inch slices of brioche or challah2 tablespoons unsalted butter, melted1/2 pound lump crabmeat, picked over1 tablespoon chopped chives, plus 1-inch chive pieces for garnish1 teaspoon minced shallot1 teaspoon finely grated lemon zestPinch of salt1/2 cup heavy cream2 ounces caviar
Directions:Preheat the oven to 350°F. Cut out 4 rounds from each brioche slice using a 1 1/2-inch round biscuit cutter. Butter both sides of the rounds and bake on a baking sheet for about 15 minutes until golden and crisp.In a medium bowl, mix crabmeat with chopped chives, shallot, lemon zest, and salt. Whip the cream until firm and gently fold into the crab mixture.Spoon the crab mixture onto the croutons. Garnish with caviar and chive pieces. Serve immediately with a glass of Champagne for a celebratory dinner.You can store the croutons in an airtight container at room temperature for up to 3 days.
Ingredients:4 cups half and half2 tablespoons butter2 teaspoons minced garlic1 large finely diced onion1 bay leaf¾ cup dry sherry2 tablespoons flour2 cups fish stock or clam juice1 tablespoon Old Bay seasoning2 teaspoons paprika1 teaspoon Worcestershire sauce1 pinch cayenne pepper1 tablespoon lemon juice1 pound lump crabmeatSalt and pepper2 tablespoons chopped chives¼ cup roe (optional)French bread (optional)
Instructions:In a large saucepan, melt butter over medium heat and sauté garlic, onion, and bay leaf until onion is translucent.Pour in ¼ cup dry sherry and boil until mostly evaporated. Sprinkle in flour and stir, then add fish stock, whisking until smooth.Gradually add warmed half and half, Old Bay, paprika, ¼ cup dry sherry, Worcestershire, cayenne, and lemon juice. Remove bay leaves.Transfer liquid to a blender and blend until smooth. If using an immersion blender, blend in the saucepan.Return liquid to the saucepan and add lump crabmeat. Season with salt and pepper, simmering until thickened.Pour sherry into serving bowls, top with crab meat, then ladle soup over. Garnish with chives and roe if desired. Serve your she crab soup with roe hot with French bread.
Notes:Warm the half and half separately to prevent curdling.Use gluten-free flour for a gluten-free option.When blending hot soup, fill the blender halfway, let it cool slightly, and cover the lid hole with a towel to release pressure.
When you’re in a happy mood, treat yourself to a special dining experience by trying out the classic lobster and caviar combo. Lobsters and caviar are something everyone should enjoy. Whether you’re a seafood lover or just looking to try something new, we have 4 fantastic recipes to get you started on a tasty caviar and lobster adventure.
Ingredients:12 organic eggs3 – 4 tbsp mayonnaise2 tbsp grated onion1 tbsp yellow or dijon mustard2 tbsp lemon juice2 tsp sour cream1 tsp chives¾ cup cooked lobster tail meat or lump crabmeat (finely chopped)Salt and pepper to tasteCaspian Osetra Caviar for garnishing
Instructions:Boil the eggs, peel, and halve them.Remove the yolks and place them in a bowl.Add mayo, onion, mustard, salt, and pepper to the yolks. Mash until smooth.Stir in lemon juice, sour cream, and chopped chives.Fold in finely chopped lobster tail meat or lump crabmeat.Fill a plastic bag with the yolk mixture and pipe into egg whites.Garnish with fresh chives and Ossetra Caviar. Enjoy!
Ingredients:2 fresh lobsters3-5 tbsp mayonnaise2-3 tbsp chivesLemon juice to tasteCaviar (your favorite type)5-10 assorted tortillas2-3 tablespoons oil
Instructions:Steam or boil lobsters for 10-12 minutes. De-shell lobster and cut it into small pieces.Mix chopped lobster with mayo, chives, and lemon juice to taste.Make the tortilla crackers: stack assorted tortillas and roll them tightly. Use a final tortilla to wrap around the bundle and squeeze well, using a bit of water to help seal.Slice the tortilla roll (about 1/8 inch thick) and fry lightly until it begins to brown. Use a spatula to keep them flat.Place a spoonful of lobster mixture on a tortilla cracker and top with caviar. Enjoy!
Ingredients:1 8-ounce lobster tail or 2 4-ounce lobster tailsCourt bouillon (steaming method with fennel, onions, orange, lemon, salt, and herbs)15-20 grams caviarLemon olive oilExtra virgin olive oil pearls with lemon scentCreme fraicheChiveDillHomemade blinis
Directions:Steam lobsters in court bouillon for 6-8 minutes. Cool and remove from shells.Cut lobster tails into 1/2-inch rounds and use a 2-inch cookie cutter to create uniform medallions.Arrange lobster medallions on a serving platter and top each with creme fraiche and a spoonful of caviar.Drizzle lemon olive oil over the lobster and place olive oil pearls on each piece.Garnish with chive, dill, and edible flowers. Enjoy the presentation before indulging.
Ingredients:4 large organic eggs4 poached lobster tails50 grams caviarHollandaise sauceMicrogreens for garnishFresh black truffleMaldon sea salt to taste
Directions:Warm up croissants in the toaster oven and keep warm.Poach lobster tails in court bouillon for 6-8 minutes.Poach eggs in a separate pan with water and vinegar until poached, about 3 minutes each.Cut each poached lobster tail in half.Slice croissants in half and place one poached egg on each half.Top with hollandaise sauce, two halves of lobster tail, and caviar.Shave black truffles on top and garnish with microgreens.Serve immediately and enjoy this decadent dish!
Caviar is an ideal finish for hot dishes such as pasta, soups, and sauces. It also tastes great with crostini, avocado, and sushi rolls. So why not indulge in a little luxury and give crabs or lobsters a try in your next caviar dish? You can pair it with any beverage of your choice – white wine, champagne, or vodka. If you’re looking to buy the best black caviar, Bester Caviar is your best bet, both in taste and affordability. To experiment with the different recipes, we recommend getting a caviar subscription from the store. Plus, you get a discount on your first order from the store’s assortment. So why not? Your taste buds will thank you!
WRITTEN BY BESTER CAVIAR USA
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