Lobster at Home by Jasper White Summary and Reviews
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Book Reviews of Lobster at Home
Book Review: Sumptuous lobster dishes
Summary: 4 Stars
This is a very useful cookbook for anyone who isn't quite sure how to tackle lobster. There's a lot of info such as how long to steam your lobster, and how many ounces of meat you're likely to get out of what size of lobster. The book includes recipes that call for lobster meat rather than whole lobsters, so if you're squeamish and don't want to buy whole critters, you can use those tubs of pre-cooked meat instead.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.
Book Review: Well written, a complete treatment of all things lobster!
Summary: 5 Stars
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.Book Review: When you demand the BEST.......
Summary: 5 Stars
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).Book Review: Your Lobster Expert Right at Hand at Home
Summary: 5 Stars
Wanted for years to get this book by Jasper, having seen him repeatedly on FoodNetwork and other cooking shows. He truly is the guru of the Lobster. This book is exceptional in its focus on this amazing culinary star ingredient. He covers the bases especially we non-pros need: finding, selecting, preparing, with a recipe collection that covers the gamut and is again directed for home needs. Especially enjoyed the guest chef section, where various prominent chefs contribute their lobster favs. I tried one from one of my favorites, Stephen Pyles which turned out spectacular: Lobster-Papaya Quesadillas with Mango Cream. Also, since just receiving the book haven't had time to cook extensively from it, but few tried hit the desired mark of remarkable balanced, sophisticated taste highlighting the featured ingredient. Especially fond of the Lobster Potpie with its homemade cream biscuit crust, which turned out superb! Looking forward to more of this result, especially the grilled recipes and chowders.
His sketches of anatomy and nice writeups on catching, preparing, and sources are truly helpful and useful. Some four color photos of select dishes.
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