Order this... Lobster and crab at Kimberly’s
We had just settled into our seats at the bar when Kimberly (owner/manager of the restaurant by the same name) began mixing up a Ginger Cosmopolitan. With some of this and more of that, she treated us to the cold, delicious, summer-fresh drinks that have become a favorite among her guests. They’re pink (as a Cosmopolitan should be), and in a lovely, stemmed glass — its tart kick is not just for the ladies.
We barely had our first sips when the kitchen crew (led by Kimberly’s husband Norman) paraded in with three different lobster items from their menu. Even better, they’re Block Island lobsters from John Grant who delivers them fresh daily.
We first tasted Norman’s favorite, Lobster Bouillabaisse, which he discovered in Stonington, Conn., several years ago. On the “Dinner Specials” menu, it’s made with plenty of steaming lobster in a saffron tomato broth with fennel and corn over pasta. Real good New England food!
The Crab Stuffed Lobster Tail was just as rich and savory. The lobster was tender and sweet, and a nice pairing with the crab and crumb stuffing.
The third item was another creative lobster dish. Called Sticky Grilled Lobster, it is tossed in a robust lemon, Thai, chili vinaigrette, with toasted corn and served over steamed rice.
A great finish is Kimberly’s Chocolate Mousse with fresh whipped cream. It’s made daily from their own time-tested recipe.
As it has increased in popularity, Kimberly has added more picnic-style tables under the trees inside its picket fence. Guests enjoy their dinners in the dappled shade and sea breezes of the early evening, and later by candlelight.
To add, Kimberly’s is happy to cater for any occasion — weddings, reunions, town events, birthdays, barbeques, etc. in any location. They “can accommodate any number of people from two to 300,” she said. For more information, call Kimberly’s at kimberlysblockisland.com, or call (401) 466-8600. — Becky Ballard and Ruth Perfido