• DKennedy on September 18, 2019

  Lobster was $9.99 a pound today (very rare out here) so I bought two and made Pureto Nuevo style soft tacos. I steamed the 1 lb lobsters in the microwave following Jasper's instructions. Perfection. And hardly any clean up!!

• nomadchowwoman on January 07, 2010

  From the basics on steaming and boiling, to great chowders, really wonderful variations on the lobster pan roast, and a luscious lobster and pappardelle dish or lobster-mushroom risotto, this is a terrific resource for lobster lovers. Considering that I don't live in lobster country, I'm surprised at how often I use this book.

Notes about Recipes in this book

• Jasper's pan-roasted lobster with chervil & chives

  • JoanN on July 05, 2013

    Had some real problems with this. See very detailed review on CH: http://chowhound.chow.com/topics/856667#8176894

• Quick lobster stock

  • babyfork on November 02, 2015

    I made this using a whole cooked Dungeness crab and one large lobster tail (meat removed). I was using this as the base for the New England Lobster & Corn chowder in the same book, so I left out the tomatoes, but followed the recipe otherwise. This makes a really nice stock for chowder or fish soup.

• Lobster & corn chowder

  • babyfork on November 02, 2015

    Made a double batch for our 2015 Halloween party. I thought I made too much, but people loved it and I ran out. Made much easier by getting fresh, cooked lobster meat from the New England Lobster Co. Worth the money not to deal with cooking and picking out the meat myself. I added 2lbs of lobster meat, plus the meat from a lobster tail I used for making the stock the night before. I pureed some of the corn to add to the soup to thicken it a bit, but this is still on the thinner side. Delicious, just not thick like some chowders.

  • babyfork on January 23, 2018

    Made again for Halloween 2017. Again, not a drop left. This time I bought the 2lbs of lobster meat from New England Lobster Co. and also bought 2 (or 3?) cooked lobsters which I got the meat from and then used the shells for the stock. This added about another pound of meat and also made enough stock for me to freeze half for another chowder in the future.

• Pappardelle with lobster, mushrooms, shallots & cream

  • mharriman on December 27, 2019

    My husband liked this better than I did, saying, “it’s good.” I found this to be the driest pasta entree I can ever remember making. The sauce is too scant (not even a cup of liquid before bringing to a boil) to really even count as a sauce. The mushrooms are the dominant flavor- so much so that we could hardly taste the lobster. I did use 3 lobster tails and par- boiled them per the instructions, and followed all the other instructions carefully. Disappointing since lobster isn’t an inexpensive item where I live. A non-repeater.

• Traditional lobster salad

  • DKennedy on May 29, 2020

    Made the tarragon mayo but added some green garlic. Very flavorful. Had to add an extra egg yolk to hold its shape. To the salad, I added sautéed red onion, minced garlic, and sautéed yellow pepper. I also added parsley, green onion and cubed cucumber. Warmed the lobster in seasoned butter before folding in the add ins and the mayo. Warmed onion rolls from Brents and topped with bacon.

• Special tarragon mayonnaise

  • DKennedy on September 22, 2012

    Made as written and did not hold. Started over with an additional egg yolk and a plop of grainy mustard. Whisked thoroughly. To this added the broken mixture and it fixed the problem. Next time try 2 yolks to start with. Subbed fennel fronds from garden in place of tarragon as my tarragon seems to have died off.

• Vietnamese cabbage salad with lobster

  • Gio on August 14, 2015

    Page 154.

• Baked stuffed lobster

  • JoanN on May 27, 2012

    One of the best lobster dishes anywhere--home or out.

• Salt cod & lobster cakes

  • mharriman on November 24, 2019

    With a doubling of mixture for each cake, This recipe makes a substantial cake that is satisfying. I used regular fresh cod ( wouldn’t know where to find salt cod in my area) and already cooked lobster meat from the grocer’s frozen seafood section. The cake ‘dough’ is sticky and thick. I divided the dough into six cakes, each about the size of a regularly sized crab cake. I was confused with instructions that said to make 12 large cakes for six entree portions. I don’t know how a recipe with 12 ounces of total fish meat can make 6 entree portions of large cakes:1 ounce of fish per cake, 2 ounces total per person? No matter. I just doubled the size of each cake. With the price of cooked frozen lobster at $19.95 for 7 ounces, this is definitely a splurge fish meal.but it’s worth it. Aside: This recipe is a red letter one for me personally. Today I reached my 2019 project goal of making one new recipe from each of the cookbooks (with recipes in them) that I own. This has been fun.

• Lobster Cantonese

  • mirage on October 02, 2015

    I made this with shrimp and it was excellent.