With its vibrant color, its delicate and luscious flavor and its excellent nutritional value, it's no wonder that lobster is such a favorite. Yet for all its specialness, lobster is actually an affordable luxury when made at home. And as a food, the meat in a one-pound lobster has only 98 calories, 13 milligrams of cholesterol (less than the same amount of skinless chicken) and is high in the Omega-3 acids known to help reduce cholesterol levels.
More than five years in preparation, Lobster at Home will teach anyone, from the most inexperienced novice to the seasoned professional, to master the art of cooking lobster. Written clearly and with care for important detail, Lobster at Home goes far beyond any other seafood cookbook. It explains everything from how to choose just the right lobster for a delectable dinner to how to extract every last morsel of meat from a cooked lobster. A treasure trove of information, it also contains completely reliable chapters on lobster anatomy, the basic cooking techniques and the essential equipment. Recipes cover the full range of dishes: soups, chowders, stews, salads and sandwiches, as well as pot-pies, pastas, risottos and classic main courses, along with a special chapter on chefs' creations. Now you can easily turn out restaurant favorites such as Lobster Bisque, Baked Stuffed Lobster and Lobster Fra Diavolo right at home, and at a fraction of the cost.
Among this book's unique features:
-a beautiful illustration showing how and when to select lobster, helping the cook know at a glance when hardshells and soft-shells are available, as well as the best prices
-a handy chart giving cooking times for each size of lobster
-a list of recommended sources for mail-ordering live lobsters
-many recipes that call for the use of already-cooked lobster
From cover to cover, this is a book that welcomes all kinds of lobster lovers who have always wanted to cook lobster at home for family and friends.
Mark Bittman author of Fish: The Complete Guide to Buying and Cooking Jasper White is the authority on New England food, but seafood especially, and Lobster at Home is simply the last word on the subject. Its filled with precise information and fantastic recipes, which come not only from Jasper's kitchen but from his soul.
Jim Peterson author of Fish & Shellfish What a refreshing read! Mr. White's personable text and clear, savory-sounding recipes kept me up, stomach growling, to the wee hours. I was left wondering why I don't cook lobster more often. A must for the lobster lover.
Lydia Shire chef-owner of Biba and Pignoli restaurants, Boston Short of driving to Boothbay Harbor, Maine, to eat the first lobster of the season on the decks of the Lobsterman's Co-op, grab hold of this book. Jasper has demystified this noble creature. Read about how the seasons affect the meat. And once you've done that, pour yourself a chilled glass of Amontillado as you slip down one of Jasper's Hot Tomalley Toasts while stirring a steaming pot of Sugar Pumpkin, Sweet Corn and Lobster Soup.
John Willoughby and Chris Schlesinger coauthors of The Thrill of the Grill In New England, where lobster rules, Jasper White is the undisputed king of chefs. Here are excellent recipes, fascinating information and useful tips you can really count on, making for a delightful book that is sure to join the short list of cookbooks you actually use again and again.
Mayor Thomas M. Menino city of Boston The historical significance of lobster to the great city of Boston, combined with the talent of Jasper White, is bound to be a recipe for success.