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Scribner
June 1998
256 pages
ISBN: 0684800772
EAN: 9780684800776
Hardcover
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Cookbooks
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.
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