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Lobster at Home Hardcover – June 10, 1998
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Lobster at Home is the most comprehensive book available on the subject of selecting, cooking, and eating lobster. With this book in hand, you will know how to find and buy the best possible lobster for your money. And then, with a lobster at home scuttling across the kitchen counter, you will know what do with the beast, how to dispatch it, and a world of variations on how to cook it. Knowing what to do is an important issue when half the recipes in the book seem to start out asking for $30 worth of lobster. There are no recipes that call for anything resembling Lobster Helper.
White's enthusiasm for lobster is infectious, and his collection of recipes that rely either on lobster meat or broth, or enhance the experience of eating it, are nothing short of delicious. It will probably always remain something of a special-occasion treat for anyone who doesn't grow up in or marry into a lobster-fishing family. The special nature of this food demands the careful and creative handling espoused by Jasper White. If you ever buy and serve lobster, use this book. --Schuyler Ingle
From Publishers Weekly
Copyright 1998 Reed Business Information, Inc.
Top Customer Reviews
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.
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.
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.
Most Recent Customer Reviews
Perfect - My family loves any form of sea food and this book just expanded my offerings tremendouslyPublished 10 months ago by Ed Bostock