A bounty of delicious seafood recipes from Canada's top kitchens
Lobster is not just an East Coast delicacy; across Canada, chefs have introduced lobster into their menus in many innovative ways. This book offers recipes from many of Canada's finest chefs, from every region, all featuring lobster or other favourite shellfish, including crab, mussels and scallops. The selection includes Lobster Chowder from the Little Inn at Bayfield, Lobster Bisque from C Restaurant, Vancouver, Lobster Soufflé from Actons, Wolfville, Cream Cheese Crabcakes from Boffins, Saskatoon. All the recipes have been adapted and tested for home cooking. They are illustrated in full colour throughout. They introduce recent trends in cooking, using international flavours and serving ideas, such as Lobster Truffle Gnocchi with Lobster Emulsion, and they also present old-time favourites such as Maritime Lobster Roll and Coquille St Jacques.
Lobster is not just an East Coast delicacy; across Canada, chefs have introduced lobster into their menus in many innovative ways. This book offers recipes from many of Canada's finest chefs, from every region, all featuring lobster or other favourite shellfish, including crab, mussels and scallops. The selection includes Lobster Chowder from the Little Inn at Bayfield, Lobster Bisque from C Restaurant, Vancouver, Lobster Soufflé from Actons, Wolfville, Cream Cheese Crabcakes from Boffins, Saskatoon. All the recipes have been adapted and tested for home cooking. They are illustrated in full colour throughout. They introduce recent trends in cooking, using international flavours and serving ideas, such as Lobster Truffle Gnocchi with Lobster Emulsion, and they also present old-time favourites such as Maritime Lobster Roll and Coquille St Jacques.
