Lobster at Home

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.

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).

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.