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Lobster at Home
     

Lobster at Home

3.6 3
by Jasper White, Margery Cantor (Designed by), Glenn Wolff (Illustrator), Thibault Jeanson (Photographer)
 

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

Overview

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.

Editorial Reviews

From the Publisher
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.

Publishers Weekly - Publisher's Weekly
James Beard Award-winner as Best Chef in the Northeast in 1991, White (Jasper White's Cooking from New England) empowers any home cook who has ever been intimidated by this succulent beast. Through text and illustration, White demystifies how, where and when to choose a lobster for home preparation; how to cook it, whether boiled, steamed, grilled, broiled or pan-roasted; and how to eat it and revel in the sensuality of the experience. He even makes killing a lobster less daunting. An excellent repertoire of nearly 75 recipes brings the lobster up from the deep and into the light of the everyday kitchen. Cambodian-Style Lobster Soup gains luster from Thai chilies, ginger, shiittakes, lime and mint. Lobster Pizza can be served as an hors d'oeuvre or main course. Lobster salads and other cold plates include the World-Famous Maine Lobster Roll and the extravagant Millionaire's Salad: Warm Greens with Lobster, Foie Gras and Papaya. Modifying the ingenious Lobster with Vanilla Butter Cream for the home chef, White doesn't ignore such classics as Lobster Thermidor and Lobster Newburg. Lobster Ravioli requires time and effort, but summery Spaghetti with Lobsters, Tomatoes and Capers is a snap. Additional recipes are gathered from fellow chefs: Joel Robuchon, Larry Forgione, Wolfgang Puck and others. In sum, White admirably fills what has been an unaddressed niche.Good Cook selection
Library Journal
In this wonderful and engrossing book, White (Jasper White's Cooking from New England, LJ 11/15/89), formerly the chef/owner of one of Boston's best restaurants, succeeds thoroughly in making the idea of cooking lobster not only unintimidating but indeed almost irresistible. His enthusiasm and knowledge about his subject are abundant, and he writes with humor and warmth. His recipes, from his signature Pan-Roasted Lobster with Chervil & Chives (including more than half a dozen variations) to a more down-home Lobster Hash, sound delectable. Highly recommended. [BOMC's Good Cook selection.]

Product Details

ISBN-13:
9780684800776
Publisher:
Scribner
Publication date:
06/28/1998
Pages:
256
Product dimensions:
8.70(w) x 9.20(h) x 1.00(d)

Related Subjects

Read an Excerpt

Introduction

I have always loved lobster. The memory of my first experience of biting into the lush white meat has been lost amid other memories of growing up in the sun and salty air of the Jersey Shore, but the taste of lobster is intricately bound to my childhood. Every summer we ate freshly caught lobsters, steamed in my mother's big black kettle, then dipped in bowls of melted butter and popped, dripping, into our mouths. My brothers, sister and I learned to rip open the body and pick out every shred of meat. My mother sighed at the mess, but to us it was delicious summer fun.

Food was always an important ritual in my family. Within the context of suburban American cooking in the 1950s, you could say we were somewhat eccentric. I remember so vividly eating woodcock for my father's birthday; blowfish tails for Mother's Day; shad roe to celebrate the beginning of spring; mussels, blue crabs, Jersey corn and Jersey tomatoes on the Fourth of July. There were so many feasts in our family that we had to be creative to find a special occasion to merit one.

After high school I found myself so intrigued by the complex nature of flavors I decided to become a chef. I enrolled in the Culinary Institute of America in Hyde Park, New York. There I was introduced to the great French classics: Lobster Americaine and Lobster Thermidor. Suddenly, the food I had eaten growing up became part of a larger world of possibilities. After graduation, I spent a few years "cooking around" in restaurants in New York, Florida, California, Washington and Montana. Wherever I went, my knowledge increased, but I yearned for the tastes I grew up with. While cooking in San Francisco, I met my life's companion, Nancy. In 1978 we moved back east to Rhode Island to be close to her family. Shortly after starting a job at the Biltmore Hotel in Providence, Rhode Island, I was offered a better position with the same company at the Copley Plaza Hotel in Boston. As chef of the Cafe Plaza, the hotel's formal dining room, I soon learned what it meant to cook in Boston: It meant cooking lobsters, and lots of them! At last I had returned to the food of my childhood.

Five years later, in 1983, I opened my own restaurant, Jasper's. It served local fish and shellfish. Lobster was the most popular item on the menu. I cooked it in every way imaginable; many of the recipes in this book were created there. During the twelve years that Jasper's was in business, I learned how the seasons affect lobsters. I learned about methods of lobster fishing and what factors go into the changing market prices. I learned that good cooking means understanding the food you prepare; no fact or idea about lobster is unrelated to its cooking. And I learned that knowledge makes your food taste better.

This book is the result of what I've learned so far about lobster. Too often we reserve it for eating in a restaurant or pass over it in the market in favor of what we think of as more easily prepared food. In this book I hope to show you how easy and rewarding it can be to cook lobster at home.

Copyright © 1998 by Jasper White

What People are Saying About This

Jim Peterson
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.
Shire
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.
Mark Bittman
Jasper White is the authority on New England food, but seafood especially, and Lobster at Home is simply the last word on the subject. It's filled with precise information and fantastic recipes, which come not only from Jasper's kitchen but from his soul.
Thomas Menino
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.
John Willoughby & Chris Schlesinger
In New England, where lobstere rules, Jasper White is the undisputed kind 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.

Meet the Author

Jasper White grew up on a farm in New Jersey, where he learned to cook from his Italian grandmother. He is one of America's leading chefs and teachers of contemporary American cooking. He began his career in 1973, first attending the Culinary Institute of America, then working in restaurants in New York, San Francisco, Florida and Seattle. In 1983 Jasper and his wife, Nancy, opened Jasper's, one of two Boston restaurants to be awarded four and a half stars by The Boston Globe and named Boston Magazine's Best of Boston eleven times out of twelve years. Jasper is currently a consultant for Legal Sea Foods, a world-renowned seafood company. He has been a guest on Julia Child's television series Cooking with Master Chefs and a winner of the James Beard Best Chef in the Northeast award. He lives in Lincoln, Massachusetts, with his wife and three children.

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Lobster at Home 3.7 out of 5 based on 0 ratings. 3 reviews.
jimbod More than 1 year ago
great lobster book
Anonymous More than 1 year ago
Guest More than 1 year ago
I lobster for personal use in the summer and as catches have increased, so have personal demands for exciting new dishes. Mr. White keeps me occupied and the family and neighbors happy. For some, it is difficult to get excited about lobster except for plain boiled, but I assure you, you are in for a treat if you try some of these recipes.