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Lobster!: 55 Fresh and Simple Recipes for Everyday Eating Hardcover – May 8, 2012
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"Like the title ingredient itself; crack open Lobster! and salivate."
"This is peach of a collection of recipes. Personally speaking, it makes me want to marry a millionaire so I can have lobster every other day. The really good news though is that not only does Brooke cover all the basics -- boiling, lobster rolls, lobster salad, and chowder and stew but dishes up all sorts of other wonderful sounding ways to fix lobster. What a relief to discover what else to do with lobster besides all the usual in-the-rough, lobster rolls, lobster stew. If you get lucky enough to grow weary of plain boiled lobster, here is what else you can do with it."
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Top Customer Reviews
The book contains; hors d'oeuvres, salads, chowders and stews, main dishes, rolls, tacos(1), pizza(1) and sandwiches, sides and some recipes that do not contain lobster - mainly desserts. There are about 55 recipes; stories of lobstermen and lobsters themselves and a glossary- lobster lingo, diagrams of lobsters and how to split them are included as well as directions on keeping lobsters and eating them. There are some pictures of the recipes. The recipes themselves are for the most part simple and good, although the layout with some ingredients on one page, and some on the facing page can be a bit confusing.
There are some good recipes in here and ideas such as; mini lobster rolls for hors d'oeuvres. The lobster pasta is wonderful, lobster pot pies - luscious and a rustic fruit tart which contains no lobster was also very good. There is mail order information and web sites, and an index
This is certainly a book for lobster lovers.
This quite slim book seeks to change that perception with 55 simple recipes for everyday eating - no lengthy preparation and pretentious serving here.
For the initiated there is a fascinating introduction and overview about lobster - such as it being so commonplace at one time that the rich thought it beneath them to eat it, so it was mostly fed to prisoners (three times a day) in New England and also used as chicken feed (!). Lobster-specific terminology is also explained and the reader is given help in selecting their lobster and its preparation before getting to the recipes themselves.
Split into chapters dependent on the eventual meal purpose, such as salads, mains and desserts, everything about this book is clearly laid out from the book's internal navigation down to the actual recipes themselves. The quality of photographs that accompany the recipes are appealing and of a high standard, whether it be of the finished dish itself or some accompanying scene-setters.
The author seems to have got the balance just about right, the book keeps things simple without being patronising and neither is it something that the lobster enthusiast would shy away from as if they did they've be missing a lot of good and interesting recipes. There is always a bit of a risk with single ingredient-focussed recipe books but this one seems to work. Of course, if you know you really really don't like lobster, it might not be for you... but again it might still be something to look at for the recipes as you can always do a little bit of substitution and customisation.
The book's comparable low price, breadth of information and encouraging tone for the unwary, means that it could be a great impulse buy as well as an important reference resource for your needs. Overall, a good little package that became more appealing as time went by.
Great cookbook :-)