Customer Reviews

Lobster at Home

5 star:		(6)
4 star:		(3)
3 star:		(2)
2 star:		(0)
1 star:		(0)

 

 

If you eat/prepare lots of seafood, you'll find this book a great reference/cookbook. If you love eating lobster, you may feel obligated to write Chef Jasper and thank him for an exceptional and complete "bible" on preparing and enjoying lobster. I especially appreciated the information on best times to buy, and lobster size versus use versus flavor comparisions, and how to get the most out of every part of the lobster. A definite "keeper"; educational and great recipies.

Jasper White eloquently describes how lobsters live, how they are caught, where to buy them and how to prepare them.

The book is divided into three sections. The first describes the lobster as an animal, the lobster industry and the seasonal influences on the lobster market. Very detailed, with sufficient illustrations it provides you with practical background information.

The second part, deals with basic cooking techniques. Different cooking and cutting techniques are discussed, including basic recipes and tables, for cooking, steaming, grilling, broiling and frying lobster. Each of the basic recipes, is followed by some of Jasper's reciped.

The third part of the book, contains lobster recipes from famous cooks, ranging from Puck to Rebouchon. Creative recipes representing the major kitchens of the world, and often combining them in good American tradition. Traditionalists would categorise most recipes as fusion, but I believe this is just modern cooking.

Alto! gether, the book is packed with facts and anecdotes and is the definite bible for lobster afficionados.

Mr. White's book is an excellent resource for everything lobster. He tells you where and how to buy your lobsters (even if you're not lucky enough to live in coastal New England). He talks about how the seasons affect the qaulity, quantity, and price of lobster. And for those who are intimidated by the prospect of eating a lobster (especially in public), Mr. White even includes a section on how to eat them!

The recipes include the essential steamed, boiled, or grilled lobsters, as well as salads, chowders, and soups. In addition, Mr. White provides excellent directions and variations for his wonderful Pan-roasted lobster. The book also includes recipes and detailed directions for such classics as Lobster Thermidore and Newburg.

This is all around an excellent book, and Mr. White's style makes lobsters much more approachable!

A quick note about Mr. Lafleur's comments: Perhaps he has a different "version" of the book (is there more than one version?), but my copy includes full-color pictures of some of the recipes, plus drawings of how to cut up the lobster, lobster anatomy, and various lobster prep/eating tools. I especially like the circular chart describing lobster availability/quality throughout the year.

This is a very useful cookbook for anyone who isn't quite sure how to tackle lobster. There's a lot of info such as how long to steam your lobster, and how many ounces of meat you're likely to get out of what size of lobster. The book includes recipes that call for lobster meat rather than whole lobsters, so if you're squeamish and don't want to buy whole critters, you can use those tubs of pre-cooked meat instead.

The recipes in here are truly inventive and luscious. How about the New England September Soup of Pumpkin, Sweet Corn and Lobster? Maybe Lobster Pizza, or Spaghetti with Lobster, Tomatoes and Capers, or Pappardelle with Lobster, Mushrooms, Shallots, and Cream. The baked stuffed lobster is one of the best recipes in this entire cookbook. We had this dish at Legal Seafood (where author/chef Jasper White has worked), but it wasn't as good as the one in the cookbook - the restaurant's stuffing tasted mostly like cracker, and this one has more to it than that.

If you have a strong stomach and don't mind mucking with live lobsters, you can enjoy this cookbook to the fullest. But there are truly very few recipes that you can't make by using pre-cooked lobster meat. Lobster Ravioli, Avocado and Lobster Salad with Toasted Almonds, Warm Green Salad with Lobster, Mineola Oranges & Citrus Vinaigrette, and so on. You'll find appetizers, sandwiches, cold plates, main courses, and even a section on "Great Lobsters from Great Chefs."

I'm not a lobster fiend like my husband, but I look forward to every use of this cookbook. Lobster meat may be expensive, but these recipes make a heck of a way to celebrate holidays and other special occasions.

My husband and I have traps off of New Hampshire and I look forward to the various ways of preparing the lobsters we have during the summer and fall months. I especially liked the broth recipes, since I have so many bodies to dispose of. Since lobster freezes so well, I can enjoy lobster well into winter, thanks to a 21 cubic foot freezer and Mr. White's book.

Plenty of top quality books (Peterson's Seafood) have entries on lobster. But none compares to this ultimate guide. Everything I wanted and needed to learn about this food. Don't cook Lobster without it. Be forewarned: adjust steaming time (increase) by 15-20 per cent if you are cooking at high altitude (7,600 feet at our place).

I can't disagree with anything the previous reviewers have said; this is a great collection of lobster lore and recipes. However, the production values of this book fall far short of the premise, the cover, and the lobster itself. After you get past the cover, you will find cheap paper, no graphics or photos. It looks like it could be an extension service cookbook typed on a simple typewriter. I would not recommend this as a gift book if you are trying to impress someone.

Haven't tried the receipes yet , but without beautiful pictures like some of the other cookbook, definately lost appetite to try the recipes!

Wanted for years to get this book by Jasper, having seen him repeatedly on FoodNetwork and other cooking shows. He truly is the guru of the Lobster. This book is exceptional in its focus on this amazing culinary star ingredient. He covers the bases especially we non-pros need: finding, selecting, preparing, with a recipe collection that covers the gamut and is again directed for home needs. Especially enjoyed the guest chef section, where various prominent chefs contribute their lobster favs. I tried one from one of my favorites, Stephen Pyles which turned out spectacular: Lobster-Papaya Quesadillas with Mango Cream. Also, since just receiving the book haven't had time to cook extensively from it, but few tried hit the desired mark of remarkable balanced, sophisticated taste highlighting the featured ingredient. Especially fond of the Lobster Potpie with its homemade cream biscuit crust, which turned out superb! Looking forward to more of this result, especially the grilled recipes and chowders.

His sketches of anatomy and nice writeups on catching, preparing, and sources are truly helpful and useful. Some four color photos of select dishes.

I bought this book because i am a chef and wanted to expand my knowledge of cooking lobster in different ways and this book was indeed very informative and succeeded in doing so, even if u want to just do it your self go ahead and get one.