Caviar, Crab Meat or Lobster: Tenderness in Every Piece

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. 

Is it a good idea to pair crab meat with black caviar?

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:

Crab n Caviar on Brioche


  • 30ml Rapeseed oil
  • 4 medium Maris Piper potatoes
  • 200g Crab meat
  • Dill
  • Zest of ½ Lemon
  • 6 Oysters
  • 30ml Extra virgin olive oil
  • 12 thin slices of Red onion
  • 25g 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.

  • Crabiar Toast: Crab meat salad topped with caviar on thin baguette slices


  • 1/2 lb Crab Meat
  • 1/2 cup Greek Yogurt
  • 2 tsp Chives
  • 2 Tbsp Dill
  • 1 Lemon
  • 4 Tbsp Olive Oil
  • 1 clove Garlic
  • 1 tsp Kosher Salt
  • 8-10 Thin Baguette slices
  • 2 Tbsp Olive Oil
  • Pinch of salt
  • ½ oz Bester Caviar’s Crème Caviar
  • 2 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.

  • Creamy Crab Canapés, Caviar, and Lemon


  • Eight 1/4-inch slices of brioche or challah
  • 2 tablespoons unsalted butter, melted
  • 1/2 pound lump crabmeat, picked over
  • 1 tablespoon chopped chives, plus 1-inch chive pieces for garnish
  • 1 teaspoon minced shallot
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • 1/2 cup heavy cream
  • 2 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. 

  • She Crab Soup Recipe with Roe


  • 4 cups half and half
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 1 large finely diced onion
  • 1 bay leaf
  • ¾ cup dry sherry
  • 2 tablespoons flour
  • 2 cups fish stock or clam juice
  • 1 tablespoon Old Bay seasoning
  • 2 teaspoons paprika
  • 1 teaspoon Worcestershire sauce
  • 1 pinch cayenne pepper
  • 1 tablespoon lemon juice
  • 1 pound lump crabmeat
  • Salt and pepper
  • 2 tablespoons chopped chives
  • ¼ 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.

  • Lobster with Сaviar: a waste of money or a gourmet treat?

    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.

    Lobster with Caviar Deviled Eggs


  • 12 organic eggs
  • 3 – 4 tbsp mayonnaise
  • 2 tbsp grated onion
  • 1 tbsp yellow or dijon mustard
  • 2 tbsp lemon juice
  • 2 tsp sour cream
  • 1 tsp chives
  • ¾ cup cooked lobster tail meat or lump crabmeat (finely chopped)
  • Salt and pepper to taste
  • Caspian 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!

  • Caviar and Lobster Bites


  • 2 fresh lobsters
  • 3-5 tbsp mayonnaise
  • 2-3 tbsp chives
  • Lemon juice to taste
  • Caviar (your favorite type)
  • 5-10 assorted tortillas
  • 2-3 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!

  • Lobster Medallions with Caviar


  • 1 8-ounce lobster tail or 2 4-ounce lobster tails
  • Court bouillon (steaming method with fennel, onions, orange, lemon, salt, and herbs)
  • 15-20 grams caviar
  • Lemon olive oil
  • Extra virgin olive oil pearls with lemon scent
  • Creme fraiche
  • Chive
  • Dill
  • Homemade 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.

  • Lobster, Caviar and Truffle Croissant


  • 4 large organic eggs
  • 4 poached lobster tails
  • 50 grams caviar
  • Hollandaise sauce
  • Microgreens for garnish
  • Fresh black truffle
  • Maldon 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!

  • Conclusion

    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!

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