Lobster at Home by Jasper White

No critic rating

Waiting for minimum critic reviews

See 2 Critic Reviews



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.

About Jasper White

See more books from this Author
Jasper White is recognized as an authority on seafood and traditional New England cooking. In 1983, Jasper and his wife Nancy opened Jasper's, the only Boston restaurant ever to be awarded four and a half stars by The Boston Globe. It was also named Boston Magazine's Best of Boston for eleven out of twelve years. Jasper's also won the prestigious Ivy Award. In 1990, Jasper was named the James Beard Best Chef in the Northeast, crowning his career. Jasper White is currently head chef and partner of Jasper White's Summer Shack, a casual, friendly restaurant in Cambridge, Massachusetts, that serves many of the dishes featured in 50 Chowders.
Published June 10, 1998 by Scribner. 256 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Lobster at Home

Publishers Weekly

See more reviews from this publication

Modifying the ingenious Lobster with Vanilla Butter Cream for the home chef, White doesn't ignore such classics as Lobster Thermidor and Lobster Newburg.

| Read Full Review of Lobster at Home

The Wall Street Journal

See more reviews from this publication

The recipes at the end of the book—including boiled spiny lobster from sixth-century Greece, pickled lobster from 17th-century England and lobster pie from 19th century New England—are for reading, not cooking, but they mark an important part of lobster history nevertheless.

May 28 2011 | Read Full Review of Lobster at Home

Reader Rating for Lobster at Home

An aggregated and normalized score based on 11 user ratings from iDreamBooks & iTunes

Rate this book!

Add Review