James “Chef JR” Robinson
Celebrity Chef; Owner of KitchenCray
New York, New York
“I started a catering company instead of a restaurant so that I could have the flexibility and the power to show the community love.”

JR’s Fisherman Soup

Warm up with James Robinson’s savory version of fisherman soup, a hearty stew of shrimp, clams, mussels, lobster and crab.

Serves 2


  • 6 shrimp
  • 4 clams
  • 4 mussels
  • 1 ounce lobster meat
  • 1 ounce lump crabmeat
  • 1 yellow onion, diced
  • 1 teaspoon tomato paste
  • 1 scotch bonnet
  • 1 bay leaf
  • 1 teaspoon chopped garlic
  • 1 teaspoon saffron
  • 1 teaspoon chopped parsley
  • 2 cups seafood stock
  • 2 teaspoons olive oil
  • Shells of 6 shrimp
  • Body of 1 lobster
  • Salt and pepper to taste


Preheat a medium pot over medium heat. Add olive oil. Once hot, add shrimp and lobster shells. Cook for 5 minutes, and then add onions, garlic and tomato paste. Cook for 8 minutes, and then add seafood stock.

Let the stock come to a rolling boil, and bring it down to a simmer. Strain stock. Add the saffron, scotch bonnet and bay leaf. Let everything simmer for 45 minutes, and then add the rest of the seafood. Cook until the clamshells are open (about 5 to 8 minutes). Add salt and pepper to taste. Garnish with parsley and serve.