All About Lobster and Caviar: How to prepare and eat?

When serving Caviar there are lots of accompaniments to choose from: blinis, crackers,  toast points, hard-cooked eggs, creme fraiche, lemon wedges or even  just plain bread. These are all great ideas to pair Caviar, but have you ever considered trying Caviar and Lobster? Yes! You’re reading okay, Lobster! This duo make a great combo and Caviar Lover is showing you why and how to serve them together. 


Although Caviar cannot be cooked as its texture and flavor are destroyed, it can be served on an already cooked dish. For example, Caviar is the ideal finishing touch for covering hot dishes such as pasta, risotto soups, and sauces. Some other types of Caviar known as “Caviar substitutes” like salmon roe or tobiko roe are used very often for homemade sushi or as a side dish.

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Lobster, just like fish and shellfish, is  highly popular not just  for being delicious but for  providing omega-3 fatty acids, which are found in very few foods. And although it has a reputation of being an expensive treat, there are many ways of including this yummy seafood in  your diet. For example: 


  • Use lobster as your main protein source.
  • Add lobster to pasta or rice dishes.
  • Mince lobster to top salads.
  • Make lobster patties or burgers.


Before heading to the Caviar and Lobster experience, you should know some basics on this crustacean. First, there are two main types of Lobsters: soft-shell and hard-shell. Soft shell lobsters are far easier to shuck. Generally, their shells are soft enough that you can cut through them easily with a set of kitchen shears, or even just rip them apart by hand. On the other hand, hard shell lobsters can require some brute force, or the use of special tools like the back of a knife, particularly to get at their  meat.

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Second, to prepare Lobster accurately, it needs to be alive, or at the very least just-killed when you cook it. But don’t freak out! This has an explanation.  Lobsters tend to go bad more quickly than any other seafood product. This is because the bacteria on seafood are used to operating at icy cold ocean water temperatures, but lobster and other similar shellfish face a different problem: enzymatic breakdown. Lobsters and shrimp digest their prey via enzymes in their upper digestive tract located in their heads. Once killed, their digestive enzymes eat at their own bodies.Removing the tail and claws immediately and shipping them frozen can solve part of this problem, that’s why you’ll rarely if ever see frozen whole lobsters for sale, ‘cause it is better to keep them alive until cooking.

So, now you know a little more about Lobster, it’s time to learn to match Lobster and Caviar in the kitchen. These are two recipe ideas to try at home, choose your favorite type of Caviar  and get ready to begin! 

Lobster and Caviar Deviled Eggs

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1 dozen organic eggs

3 – 4 tablespoons mayonnaise

2 tablespoons grated onion

1 tablespoon yellow or dijon mustard

2 tablespoons lemon juice

2 teaspoons sour cream

1 teaspoon chives 

¾ cup cooked Lobster tail meat or lump crabmeat (finely chopped)

Salt and pepper

Ossetra  Caviar (for garnishing)


Place the eggs in a pot, cover with cold water and bring to a full boil. Drain and run under cold water until cool enough to handle.Peel the eggs and half lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add the mayo, onion and mustard; season with salt and pepper. Mash until smooth. Add lemon juice, sour cream and chopped chives. Fold in finely chopped cooked Lobster tail meat or lump crabmeat. Cut a corner off a resealable plastic bag; fill it with the yolk mixture. Pipe into the egg whites. Garnish with chopped fresh chives, Caviar and voilá! 


Lobster & Caviar Bites

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2 fresh Lobsters

3-5T mayonnaise

2-3T chives

Lemon juice to taste

Caviar (Your favorite type) 

5-10  assorted tortillas 

2-3 Tablespoons oil


Steam or boil Lobsters for 10-12 min. De-shell lobster and cut 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, you can use a bit of water to help seal. Slice tortilla roll (about 1/8 in thick) and fry lightly until they begin to brown. You may need to use a spatula to keep them flat. Place a spoonful of Lobster mixture on a tortilla cracker and top with Caviar.


So, now you know Lobster and Caviar go more than well together, where to get them? Caviar Lover is your go-to store to fine foods and Caviar. Visit our online store and find the best high quality products at one single place. Looking for Lobster? Here it is. Looking for Caviar? Find all types, Imported or Domestic, we have everything you need. Come and visit us! We’ll be more than glad to have you. 

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