While other "Seafood" Companies dabble in providing Holiday Caviar, Supreme Lobster's Premium Caviar, Caviar Boutique & Domestic Roe Collections have built a year-round reputation as the most extensive & well respected Caviar Catalog in America.

VIDEO -Thomas Keller's Caviar Lesson

Volume 2 of the 2013 Holiday Menu Planner focuses on Imported Caviar varieties hand selected for our catalog. With multiple selections varying in flavor profile, species & price the Supreme Lobster Caviar Catalog has the ability to supplement any menu & budget, In Volume 3 we will feature the versatility of Domestic Caviar & Roe options.

Each selection is hand-graded to the exacting specifications of internationally renowned caviar experts Rod Mitchell & Richard Hall. With over 40 years of experience in the Caviar business, This powerhouse team have built life-long relationships with some of the most elite producers, harvesters, & farms all over the world. Their eye for detail & unmatched experience in this industry guarantee only the finest, most consistent Caviar products on the market today.

Rod Mitchell & Richard Hall

With an unparalleled reputation for being the world's pinnacle authority on Ultra Premium Caviars, we are proud to introduce you to the most exquisite collection of Caviars ever assembled

True "Osetra" caviar produced by the eggs of Russian sturgeon (Acipenser gueldenstaedtii), their medium sizes pearls are often tinted dark olive green to golden yellow. With their striking colors and pronounced and pleasing-ly "nuttiness" they are a heavenly experience for every connoisseur. Its slightly earthy flavor, malossol cure (lightly salted), combined with a pleasant mouth feel and texture makes the "Gold Label" Osetra a top prod-uct to be instantly appreciated by every caviar aficionado.

Siberian sturgeon (Acipenser baerii) is a cold-loving  species which thrives in aquaculture, and produces exceptional, dark eggs that have a mildly sweet, almost buttery flavor. Though the roe of the Siberian sturgeon is common-ly on the smaller side - akin to Caspian Sevruga caviar - the eggs of the "Gold Label Siberian" range from 2.8 to 3 mm in diameter - making them larg-er than most Siberian caviars on the market. The "Gold Label" is the highest grade selection, reserved from the total harvest. Consistent and exquis-ite, the firm grain is robust with an attractive, almost mirror-like sheen.

The Sterlet sturgeon is a relatively small species of sturgeon from Eurasia and much like the Siberian sturgeon in that it is a freshwater species. It is native to large rivers that flow into the Black Sea, Azov Sea and Caspian Sea, and with a maximum weight of approximately 16 kg, it is the smallest of the sturgeon family. Yet the species delivers ex-cellent caviar - once favored by the Russian Tsars - and is not commonly seen in Western markets. Ranging from pure white to even a brilliant "gold" these tender eggs have a distinct flavor.

Caviar Nacarii is an artisan operation that combines craftsmanship with the most comprehensive European quality standards and controls - and have established a brand that is recognized as one of the most exclusive caviars produced in Europe. A rarity in the U.S., Nacarii pearls are usually bigger than Sevruga but taste like Osetra- robust, but consistent and clean - like the waters they were grown in

1.) CHECK THE LABEL

First and foremost is to understand how your caviar is labeled. The most common flag to look out for is anything that says "Russian Osetra" or "Russian Imperial". In most cases, "Russian" refers to the species, not the country of origin. Caviar from the Caspian Sea and all Russian Osetra Caviar - in fact ANY wild caviar export - has been closed to harvest for years by CITES ( the Convention for Trade in Endangered Species). Anytime you see the word "Caspian" on the label you need to be wary of what is inside. "Caspian" refers sturgeon caught in the Caspian Sea that primarily borders Russia and Iran and remains closed to the export of ANY caviar. U.S. Fish and Wildlife monitors all caviar imported from outside the United States, and only purveyors with a CITES permit that assures the origin and species of the sturgeon are legitimate.

2.) CAUTION WHEN BUYING "BELUGA"

Beware of any caviar labeled with "Beluga", "River Beluga", "Chinese Beluga" or any other words that include "Beluga". Beluga Sturgeon is completely banned from Import into the United States and is a species (Huso huso) that primarily exists in the Caspian Sea. The Beluga Sturgeon is globally banned from harvest, and anything named "River Beluga" is most likely Huso dauricus or "Kaluga" which originates in China. This should not be labeled as "Beluga" in any way as the Kaluga Sturgeon is only a distant cousin to true Beluga (Huso huso).

3.) SIBERIAN STURGEON and OSETRA STURGEON CAVIARS

Caviar that is labeled as "Siberian Osetra" is very misleading. The Siberian sturgeon ( Ascipenser baeri) is a totally separate species than Osetra (Ascipenser guldenstaedti). The Osetra sturgeon produces a much larger grain than its cousin, the Siberian Sturgeon, which is generally a smaller fish than the Osetra in the wild. Siberian sturgeon is much less known (only one farm in the U.S. raises it) and produces a smaller grain egg, so quite often deceiving dealers try to sell it this way. Siberian caviar should also be less expensive.

4.) KNOW THE SPECIES

You should always be aware as to what species your caviar is, the country of origin of the caviar, and the farm harvest date (all imported legitimate sturgeon caviar is available only as farm raised due to the protective ban on wild sturgeon stocks). Every importer is required by Federal law to have a CITES Permit to guarantee species, A "Certificate of Origin" that guarantees where the caviar was harvested, and a "Labeling Report" that shows the harvest date. As a discerning customer you should feel free to ask for these documents. Beware if a supplier or dealer cannot produce these documents or finds an excuse to not give you this information.

5.) TRACEABILITY

You should be able to trace the container of caviar you have by a "lot number" which refers back to the supplier's legal documentation. This is also required by the FDA in case of any food related contamination or recall. If you don't have a lot number, you should not be serving the caviar.

6.) FRESHNESS

All caviar must have a "Best Consumed By" date as would any perishable fresh fish or packaged food. This usually is placed on the container along with the lot number. After all, why would you purchase premium "fresh caviar" without evidence of when it was harvested, packaged, or subject to expiration?

At Supreme Lobster & Seafood Company, we take great pride in guaranteeing only the highest quality, freshest caviars in the world. We strongly believe that having a well informed public allows us to stand above all others in the industry as the pinnacle supplier of Premium Caviars & Specialty Roes. We look forward to another busy Holiday Season & are confident we will be able to exceed all of your expectations when filling your Caviar needs this season!

Happy Holidays!

Caring for Caviar

Caviar should be kept in the coldest part of your refrigerator and should never be frozen. It will remain optimum in the coldest part of your refrigerator unopened for 6-10 weeks and once opened for 3 days.

Air is caviar's number one enemy. Ideally it is best to purchase containers in increments you will consume in a single sitting. Thus you may want to consider a couple of smaller tins rather than one larger one. The slight cost difference buying this way is money well spent as the quality will not be jeopardized when intended for multiple experiences.

Traditional Caviar Service

 

Caviar can be enjoyed in numerous ways. For an unadulterated experience use a mother of pearl utensil as the use of metal utensils will detract from the caviars true essence on your pallet. Consider serving caviar on blinis with crème fraiche, thin toast points lightly coated with sweet butter, or on boiled petit potatoes.

Caviar & Vodka Serving Vessel

 

Suggested Serving Sizes

20g. - One person

30g./ 1oz. - 1-2 people medium hors d'oeuvres

50g./ 2oz. - 2-3 people medium hors d'oeuvres or 4 people light hors d'oeuvres

125g./ 4.5oz. - 4-6 people medium hors d'oeuvres or 6-10 people light hors d'oeuvres

250g./ 7oz. - 10-15 people medium hors d'oeuvres or 18-20 people light hors d'oeuvres

500g./ 1Lb. - 20-25 people medium hors d'oeuvres or 35-45 people light hors d'oeuvres

1 kilo/2.2 Lb. - 50-60 people medium hors d'oeuvres or 80-90 people light hors d'oeuvres

 

Caviar & Blinis - Center Bar, New York