The Great Lobster Cookbook: More than 100 Recipes to Cook at Home

Lobster has for quite some time been considered as a staple of haute cooking and a dish of guilty pleasure, something that lone a genuine master in the kitchen can impeccably execute.

From Matt Dean Pettit, gourmet expert and proprietor of Rock Lobster Food Co., comes an assortment of in excess of 100 straightforward and heavenly lobster plans demonstrating how fun, simple, and peaceful cooking with lobster can be.

A lobster sweetheart since he was a young man, Matt Dean Pettit began Rock Lobster Food Co. after an educational encounter on the East Coast. He had eaten lobster wherever he could discover it, from new off-the-dock to jump bars, and was left asking why lobster could be so promptly accessible (thus sensibly evaluated) at the source yet saved for very good quality cafés over the remainder of the nation. He vowed without further ado to carry lobster to the majority.

The Great Lobster Cookbook incorporates more than 100 of Matt's best plans—from the acclaimed Rock Lobster Roll and the Classic Lobster Boil to Lobster Eggs Benny, Lobster Poutine, and even a delectable formula for Vanilla Bean Lobster Ice Cream. Star gourmet specialists, for example, Mark McEwan and Roger Mooking, additionally share their number one lobster dishes.

With simple to-follow plans, notes on lobster life systems, and essential cooking strategies, Matt demystifies the lobster, featuring its flexibility and taking perusers on a crosscountry venture into its reality, from paw to tail.

Another cookbook exemplary for each lobster sweetheart, The Great Lobster Cookbook shows that lobster shouldn't be saved for exceptional events. Join the Crustacean Nation and get breaking.

About the Author

Matt Dean Pettit has loved cooking since, at age 13, he got his first job as a prep cook in his home town of Midland, Ontario, Canada. In 2011, Matt started Rock Lobster Food Co., Canada’s first lobster-centric food company, showcasing lobster and making it easy and accessible for Canadians to eat on a regular basis. Matt is a Canadian culinary brand ambassador for Samuel Adams, and he is also the founder and owner of Camp 416 Food Trading Co., which distributes the Matty’s Seafood line and other quality food items across Canada. Rock Lobster started as a small pop-up food truck and now has multiple locations in downtown Toronto.

This book is absolutely gorgeous with imaginative and unique recipes, matched by lush photography Grade: 5 stars. The ingredients lists are mostly manageable, but can get a little long and the instructions are good if you don’t mind paragraph style. The steps are numbered at least Grade: 3 stars. I really wanted more mainstream recipes (chowders and bisques and beachy fare) and although there are a few of the things I was looking for, I will probably never waste lobster on “Toad in the Hole” even though it looks delicious. Don’t get me wrong, these are glamorous and lavish recipes. Many very interesting ideas here. But a bit over the top for my simple tastes - and without a lot of choices for pure lobster only cookbooks, I took a chance. Not sorry I did, just not sure I’ll wade deep into some of the more obscure recipes. My overall Grade: 4 stars. --Alexandre Hice

Wow! What a brilliant cookbook. The recipes are original and so tasty. This really is a must have for anybody looking for ideas for lobster. Superb book. --Avid