Lobster at Home or WineSmarts

Lobster at Home

Author: Jasper Whit

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 cookingtimes 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.

Publishers 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.]

What People Are Saying

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.

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.

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.

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.

Table of Contents:

Introduction

1. The Lobster Primer

2. Basic Cooking Techniques

3. Soups, Broths, Chowders & a Bisque

4. Hot Appetizers & Small Dishes S. Lobster Salads, Sandwiches, Cold Plates & Composed Salads

6. Classic Main Courses

7. Great Lobsters From Great Chefs Mail-Order Sources Index

New interesting textbook: Redesigning 50 or The Body Remembers

WineSmarts: The Question and Answer Cards That Make Learning about Wine Easy and Fun, Vol. 1

Author: Jennifer Elias

WineSmarts finally makes learning about wine as much fun as it is to sip. Pick one of the 100 cards and discover: Does sniffing the cork give a good sense of the wine? Can white wine be made from red grapes? What is Vouvray? This elegant game of question and answer cards is a great gift for novices and experts.

This stylish box includes:
100 informative cards in four categories:
Grapes typical aromas and flavors
Regions major wine-producing areas
Vocabulary wine terms
Wild Card history, trivia, and more
WineTips booklet
Score pad to show how wine smart you are