There are 7 chapters in Lobster at Home with an introduction and mail order source guide. Amazingly enough, of all the suppliers he recommends 21 years ago when this book came out, only 2 look to be out of business or don't have a web presence at all.
The chapters include: The Lobster Primer; Basic Cooking Techniques; Soups, Broths, Chowders, and a Bisque; Hot Appetizers and Small Dishes; Lobster Salads, Sandwiches, Cold Plates and Composed Salads; Classic Main Courses; and Great Lobsters from Great Chefs.
In the first two chapters you'll get a good grasp on Maine lobster fishing, how and when to buy lobsters, lobster anatomy, and basic techniques for boiling, steaming, microwaving (steaming), and grilling lobsters, as well as how to cut up a live lobster and remove meat from a cooked lobster.
The recipes inside Lobster at Home are solid (which is why I snapped it up at a used book store, score!!) but if you are looking for a cookbook with lots of fancy colored pictures for each dish, this is not one of them. There are a few pictures tucked in the middle of the book, though, and all the illustrations of techniques are clear and precise.
White's stories and notes throughout the cookbook add a helping hand to the reader, and also makes for great reading. As for the last chapter, you'll find recipes from other notable chefs with a little history about them and their dish. Rick Bayless, Wolfgang Puck, Joel Robuchon, Daniel Boulud, Larry Forgione, and Emeril Lagasse are just some of them and each recipe brings an international touch to the cookbook.
All in all, Lobster at Home is a great cookbook devoted to the Maine lobster. Below is book information and a selected recipe adapted from the cookbook.Read the full review here: Lobster at Home by Jasper White, and try one of the recipes from the book, too.
- Lobster at Home by Jasper White (Amazon link).
- Scribner; 1998.
- ISBN: 0684800772
- Available in hardback.