‘lobsta’ love at topper’s

August 20th, 2012

It’s summer on Nantucket and peak season for the island’s most darling crustacean: the lobster. Lucky for seafood lovers, lobster is now cheaper than deli meat, which means less splurging and more lobster for all. On Nantucket, lobster is not just a fish-market staple; it’s tradition. For centuries the succulent, rosy-hued meat has graced seaside dinners and clambakes.

At TOPPER’S at The Wauwinet, Executive Chef Kyle Zachary prepares to-die-for dishes like butter-poached lobster, lobster-crab cake Benedict, and, of course, TOPPER’S legendary lobster roll. Chef Kyle knows what it’s like to crave Nantucket “island life” back on the mainland, so he’s forking over a mouthwatering classic lobster bisque recipe sure to be a crowd pleaser:

Classic Lobster Bisque

Serves 6-8


2 lobster heads, cleaned and split into four pieces

2 tbs. olive oil

¼ c. diced carrot

¼ c. diced celery

¼ c. diced onion

2 tbs. tomato paste

½ c. dry sherry

½ c. brandy

1 qt. lobster stock, preferably homemade

1 qt. heavy cream

1 sprig thyme

1 bay leaf

1 c. cooked lobster meat for garnish (optional)


  1. In a stockpot, brown the lobster heads in the olive oil over medium-high heat until fragrant and partially cooked, about five minutes.
  2. Add the carrot, celery, and onion and sauté until softened. Add the tomato paste and stir to combine for about two minutes.
  3. Add the sherry and brandy; reduce the liquid by half.
  4. Add the lobster stock, heavy cream, thyme, and bay leaf, and bring to a low boil. Reduce the heat to medium-low and simmer slowly for one hour.
  5. Season with salt and pepper and strain the liquid through cheesecloth or a fine-mesh sieve.
  6. Serve immediately, garnishing each serving with lobster meat if desired.

To make a reservation at TOPPER’S, call (508) 228-8768. Current menus and additional information can be found at www.toppersrestaurant.com.

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