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Lobster at Home [Hardcover]

By Jasper White (Author)
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Item Number 153231  
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Item description for Lobster at Home by Jasper White...

Reputedly the most admired seafood chef in New England, the author presents a friendly, comprehensive guide that takes the mystery out of cooking live lobster at home, complete with nearly seventy-five recipes and helpful line drawings. 40,000 first printing.

Publishers Description
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.

    Awards and Recognitions
    Lobster at Home by Jasper White has received the following awards and recognitions -
    • IACP Crystal Whisk Award - 1999 Nominee - Single Subject category

    Citations And Professional Reviews
    Lobster at Home by Jasper White has been reviewed by professional book reviewers and journalists at the following establishments -
    • Library Journal - 06/15/1998 page 101
    • Publishers Weekly - 04/20/1998 page 60
    • Booklist - 05/15/1998 page 1581

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    Item Specifications...

    Studio: Scribner
    Pages   241
    Est. Packaging Dimensions:   Length: 9.54" Width: 8.4" Height: 1.06"
    Weight:   1.6 lbs.
    Binding  Hardcover
    Release Date   Jun 10, 1998
    Publisher   Scribner
    ISBN  0684800772  
    ISBN13  9780684800776  
    UPC  789112007540  

    Availability  0 units.

    More About Jasper White

    Register your artisan biography and upload your photo! 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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    Product Categories

    1Books > Subjects > Cooking, Food & Wine > Baking > General
    2Books > Subjects > Cooking, Food & Wine > Baking
    3Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Seafood
    4Books > Subjects > Cooking, Food & Wine > General

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    Reviews - What do customers think about Lobster at Home?

    Good cookbook  May 27, 2008
    I bought this book because i am a chef and wanted to expand my knowledge of cooking lobster in different ways and this book was indeed very informative and succeeded in doing so, even if u want to just do it your self go ahead and get one.
    Four Times  Mar 15, 2006
    This is the fourth time I bought Lobster at Home. Three were gifts. I kept one. Good! (My recipe for boiled lobster (water+ celery, onion, seaweed) is better than his steamed. The other recipes, lobster bisque for instance, were great.
    Sumptuous lobster dishes  May 8, 2004
    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.

    Covers all aspects of the world of lobster  Aug 6, 2001
    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.

    Great recipes, homely book  Dec 19, 2000
    I can't disagree with anything the previous reviewers have said; this is a great collection of lobster lore and recipes. However, the production values of this book fall far short of the premise, the cover, and the lobster itself. After you get past the cover, you will find cheap paper, no graphics or photos. It looks like it could be an extension service cookbook typed on a simple typewriter. I would not recommend this as a gift book if you are trying to impress someone.

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