Contemporary, simple-to-prepare lobster recipes will appeal to cooks who don't want to spend hours preparing Lobster Thermidor or Homard a L'Americaine. In this title, recipes include Lobster Cocktails, Seashell Lobster Pasta Salad, Classic Lobster Stew, Lobster Mac and Cheese, Lobster Fra Diavolo, Lobster and Arugula Pizza, and Classic Lobster Rolls, as well as sides, salads, and perfect desserts for topping off a lobster dinner. Sidebars and small boxes will feature quotations; bits of lobster history; information on lobstering practices; and tips on buying, storing, and cooking lobsters.
Lobster!: 55 Fresh and Simple Recipes for Everyday Eating
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"Like the title ingredient itself; crack open "Lobster!" and salivate."--Linda Greenlaw "author of The Hungry Ocean and The Maine Summers Cookbook "
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Most Helpful Customer Reviews
By I. Darren
Format:Hardcover
Many people tend to shy away from lobster as a foodstuff, partially through relative fear of the unknown and often they have the impression that preparing lobster is a lengthy, complex process.
This quite slim book seeks to change that perception with 55 simple recipes for everyday eating - no lengthy preparation and pretentious serving here.
For the initiated there is a fascinating introduction and overview about lobster - such as it being so commonplace at one time that the rich thought it beneath them to eat it, so it was mostly fed to prisoners (three times a day) in New England and also used as chicken feed (!). Lobster-specific terminology is also explained and the reader is given help in selecting their lobster and its preparation before getting to the recipes themselves.
Split into chapters dependent on the eventual meal purpose, such as salads, mains and desserts, everything about this book is clearly laid out from the book's internal navigation down to the actual recipes themselves. The quality of photographs that accompany the recipes are appealing and of a high standard, whether it be of the finished dish itself or some accompanying scene-setters.
The author seems to have got the balance just about right, the book keeps things simple without being patronising and neither is it something that the lobster enthusiast would shy away from as if they did they've be missing a lot of good and interesting recipes. There is always a bit of a risk with single ingredient-focussed recipe books but this one seems to work. Of course, if you know you really really don't like lobster, it might not be for you... but again it might still be something to look at for the recipes as you can always do a little bit of substitution and customisation.
The book's comparable low price, breadth of information and encouraging tone for the unwary, means that it could be a great impulse buy as well as an important reference resource for your needs. Overall, a good little package that became more appealing as time went by.
This quite slim book seeks to change that perception with 55 simple recipes for everyday eating - no lengthy preparation and pretentious serving here.
For the initiated there is a fascinating introduction and overview about lobster - such as it being so commonplace at one time that the rich thought it beneath them to eat it, so it was mostly fed to prisoners (three times a day) in New England and also used as chicken feed (!). Lobster-specific terminology is also explained and the reader is given help in selecting their lobster and its preparation before getting to the recipes themselves.
Split into chapters dependent on the eventual meal purpose, such as salads, mains and desserts, everything about this book is clearly laid out from the book's internal navigation down to the actual recipes themselves. The quality of photographs that accompany the recipes are appealing and of a high standard, whether it be of the finished dish itself or some accompanying scene-setters.
The author seems to have got the balance just about right, the book keeps things simple without being patronising and neither is it something that the lobster enthusiast would shy away from as if they did they've be missing a lot of good and interesting recipes. There is always a bit of a risk with single ingredient-focussed recipe books but this one seems to work. Of course, if you know you really really don't like lobster, it might not be for you... but again it might still be something to look at for the recipes as you can always do a little bit of substitution and customisation.
The book's comparable low price, breadth of information and encouraging tone for the unwary, means that it could be a great impulse buy as well as an important reference resource for your needs. Overall, a good little package that became more appealing as time went by.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.8 out of 5 stars
5 reviews
4 of 4 people found the following review helpful
5.0 out of 5 stars
"Many things taste like chicken but nothing tastes like lobster"
22 July 2012
By wogan
- Published on Amazon.com
Format:Hardcover
This indeed is a book for lobster lovers, even if you never tire of just eating lobsters themselves and it is hard to bear the thought of putting that luscious meat into a recipe. This book might tempt you to do so. Of course the recipes require what, is in most parts of the country an expensive ingredient. These are for the most part not inexpensive meals.
The book contains; hors d'oeuvres, salads, chowders and stews, main dishes, rolls, tacos(1), pizza(1) and sandwiches, sides and some recipes that do not contain lobster - mainly desserts. There are about 55 recipes; stories of lobstermen and lobsters themselves and a glossary- lobster lingo, diagrams of lobsters and how to split them are included as well as directions on keeping lobsters and eating them. There are some pictures of the recipes. The recipes themselves are for the most part simple and good, although the layout with some ingredients on one page, and some on the facing page can be a bit confusing.
There are some good recipes in here and ideas such as; mini lobster rolls for hors d'oeuvres. The lobster pasta is wonderful, lobster pot pies - luscious and a rustic fruit tart which contains no lobster was also very good. There is mail order information and web sites, and an index
This is certainly a book for lobster lovers.
The book contains; hors d'oeuvres, salads, chowders and stews, main dishes, rolls, tacos(1), pizza(1) and sandwiches, sides and some recipes that do not contain lobster - mainly desserts. There are about 55 recipes; stories of lobstermen and lobsters themselves and a glossary- lobster lingo, diagrams of lobsters and how to split them are included as well as directions on keeping lobsters and eating them. There are some pictures of the recipes. The recipes themselves are for the most part simple and good, although the layout with some ingredients on one page, and some on the facing page can be a bit confusing.
There are some good recipes in here and ideas such as; mini lobster rolls for hors d'oeuvres. The lobster pasta is wonderful, lobster pot pies - luscious and a rustic fruit tart which contains no lobster was also very good. There is mail order information and web sites, and an index
This is certainly a book for lobster lovers.
5.0 out of 5 stars
Brooke Dojny has a winner with Lobster!
23 Mar 2013
By jwlbhme
- Published on Amazon.com
Format:Hardcover|Amazon Verified Purchase
As a frequent Maine lobster eating family, these simple lobster recipes for everyday eating offer great, but easy varieties of preparing this delicious delicacy. Sometimes, though, just steamed (yes, we are steamers with ocean water) lobsters just hauled from the bay, with or without butter is still a wonderful way to enjoy it.
We also have several other cookbooks by Brooke Dojny. I have followed her since the days she made her delicious lemon squares for Martha Stewart.
We also have several other cookbooks by Brooke Dojny. I have followed her since the days she made her delicious lemon squares for Martha Stewart.
4.0 out of 5 stars
Interesting
26 Feb 2013
By I. Darren
- Published on Amazon.com
Format:Hardcover
Many people tend to shy away from lobster as a foodstuff, partially through relative fear of the unknown and often they have the impression that preparing lobster is a lengthy, complex process.
This quite slim book seeks to change that perception with 55 simple recipes for everyday eating - no lengthy preparation and pretentious serving here.
For the initiated there is a fascinating introduction and overview about lobster - such as it being so commonplace at one time that the rich thought it beneath them to eat it, so it was mostly fed to prisoners (three times a day) in New England and also used as chicken feed (!). Lobster-specific terminology is also explained and the reader is given help in selecting their lobster and its preparation before getting to the recipes themselves.
Split into chapters dependent on the eventual meal purpose, such as salads, mains and desserts, everything about this book is clearly laid out from the book's internal navigation down to the actual recipes themselves. The quality of photographs that accompany the recipes are appealing and of a high standard, whether it be of the finished dish itself or some accompanying scene-setters.
The author seems to have got the balance just about right, the book keeps things simple without being patronising and neither is it something that the lobster enthusiast would shy away from as if they did they've be missing a lot of good and interesting recipes. There is always a bit of a risk with single ingredient-focussed recipe books but this one seems to work. Of course, if you know you really really don't like lobster, it might not be for you... but again it might still be something to look at for the recipes as you can always do a little bit of substitution and customisation.
The book's comparable low price, breadth of information and encouraging tone for the unwary, means that it could be a great impulse buy as well as an important reference resource for your needs. Overall, a good little package that became more appealing as time went by.
This quite slim book seeks to change that perception with 55 simple recipes for everyday eating - no lengthy preparation and pretentious serving here.
For the initiated there is a fascinating introduction and overview about lobster - such as it being so commonplace at one time that the rich thought it beneath them to eat it, so it was mostly fed to prisoners (three times a day) in New England and also used as chicken feed (!). Lobster-specific terminology is also explained and the reader is given help in selecting their lobster and its preparation before getting to the recipes themselves.
Split into chapters dependent on the eventual meal purpose, such as salads, mains and desserts, everything about this book is clearly laid out from the book's internal navigation down to the actual recipes themselves. The quality of photographs that accompany the recipes are appealing and of a high standard, whether it be of the finished dish itself or some accompanying scene-setters.
The author seems to have got the balance just about right, the book keeps things simple without being patronising and neither is it something that the lobster enthusiast would shy away from as if they did they've be missing a lot of good and interesting recipes. There is always a bit of a risk with single ingredient-focussed recipe books but this one seems to work. Of course, if you know you really really don't like lobster, it might not be for you... but again it might still be something to look at for the recipes as you can always do a little bit of substitution and customisation.
The book's comparable low price, breadth of information and encouraging tone for the unwary, means that it could be a great impulse buy as well as an important reference resource for your needs. Overall, a good little package that became more appealing as time went by.
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4.8 out of 5 stars
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