Best of Boston

Chef Robert Fathman has created a monster. His lobster soup is far beyond the usual bisque; instead of using lobster stock to fortify the stuff, he relies on both fresh and caramelized lobster meat. Hints of brandy add warmth, while peppercorns and parsley add spice. Served alongside a glass of sherry, the Fed’s lobster soup is an experience so rich and sensual we think even Barry White would approve.