Lobster

“Half-and-Half” Lobster Rolls
“Half-and-Half” Lobster Rolls

“Half-and-Half” Lobster Rolls excerpted from Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters by Eater and Hillary Dixler Canavan. Photography by Laura Murray.

Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters by Eater and Hillary Dixler Canavan

Eater’s dedicated team of on-the-ground experts live to drink, dine, and let you know what’s great, and the leading media brand’s debut cookbook includes the dishes that diners can’t stop thinking about, from the chefs and restaurants that have shaped our food culture. Sourced from the best street carts to pillars of fine dining and everywhere in between, this diverse, powerhouse collection features recipes that have been carefully adapted for home cooks.

You’ll be able to make lobster rolls like those from the quintessential Maine seafood shack McLoons, master the best migas in Austin care of Veracruz All Natural, perfect your pizza-making skills with help from Jon & Vinny’s and Una Pizza Napoletana, sip a martini as good as the one from iconic New York piano bar Bemelmans, bake Birmingham pastry chef Dolester Miles’s legendary cobbler, and much more.

Also packed with expert advice from chefs, bartenders, and sommeliers on easy ways to level up your meals at home—whether it’s building a celebration-worthy seafood tower, using a jar of chili crisp to quickly add depth of flavor to your cooking, sourcing game-changing ingredients and tools, or pairing sake with any kind of food—Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters is a must-have for anyone who loves to dine out and wants to bring that magic home. (more…)

Lobster Thermidor
Lobster Thermidor

Lobster Thermidor excerpted from Seafood Simple by Eric Ripert. Copyright © 2023 by Eric Ripert. Photographs by Nigel Parry. Published by Appetite, by Random House®, a division of Penguin Random House Canada Limited.

Excerpted from Seafood Simple by Eric Ripert. Copyright © 2023 by Eric Ripert. Photographs by Nigel Parry. Published by Appetite, by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

In its three decades at the top of New York City’s restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.

Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.

Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world’s greatest chefs, created especially for the home cook. (more…)

Lobster Étouffée
Lobster Étouffée

Lobster Étouffée excerpted from Northern Soul: Southern-Inspired Home Cooking from a Northern Kitchen: A Cookbook by Justin Sutherland.

Northern Soul: Southern-Inspired Home Cooking from a Northern Kitchen: A Cookbook

In 90+ soul-satisfying recipes, beloved Top Chef star, chef, and restaurateur Justin Sutherland offers his take on easy Southern-inspired home cooking…with a Northern Twist.

Justin owns multiple restaurants in the Twin Cities, though his reputation is national. You may know him from television, where he won an Iron Chef episode, competed on Season 16 of Top Chef, and is one of the chefs featured on Fast Foodies and is producer and host of Taste the Culture, both airing on TruTV/TBS.

In his highly anticipated first cookbook, Justin shares the inspiration and foundation behind his approach to his signature Southern cooking, which includes his upbringing in the Northern Midwest and the South, as well as his African-American and Asian heritage. (more…)

Seafood and Lobster Sauce
Seafood and Lobster Sauce

Seafood and Lobster Sauce excerpted from The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable.

The Complete Book of Pasta Sauces excerpted from The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable.

Everybody loves pasta—but not if it’s made the same way night after night. Families with kids, especially, eat loads of pasta, but it’s awfully easy to get stuck in a “red-sauce rut,” eating one version or another of marinara sauce over and over again.

Enter author Allan Bay, an ex-pat who lives in Rome and has written some of Italy’s best-selling cookbooks. Bay opens up in these pages a big, bold new world of pasta sauces, some from the classic Italian repertoire, other brilliant new creations of his own.

They have all sorts of main ingredients, from beef and chicken to shrimp and clams to glorious veggies from artichokes to zucchini. All of the sauces are easy to prepare and everyone cooks up fast. (more…)

Lobster Bisque
Lobster Bisque

Canada’s Food Island: A Collection of Stories and Recipes from Prince Edward Island. Stories and captions by Stuart Hickox. Photography by Stephen Harris.

Canada's Food Island: A Collection of Stories and Recipes from Prince Edward Island

Prince Edward Islanders are famous for hosting family and friends in the kitchen. Canada’s Food Island invites you to celebrate the Island’s farm-to-table cooking and meet the farmers, fishers and artisans who make those delicious dishes possible. From preparing the perfect lobster roll in spring and galettes filled with sweet fresh-picked strawberries in summer to making savoury potato pizza in fall and roast turkey with an oyster, bacon and wild mushroom stuffing in mid-winter, you’re sure to find a favourite recipe to delight guests and satisfy your own cravings.

Canada’s Food Island combines nearly 100 inspired seasonal recipes with homegrown stories and beautiful photographs to capture the island’s unique food culture’s blend of people, place and locally sourced fresh natural ingredients. You’ll learn how mussels and oysters are sustainably raised and harvested, why Island beef is so flavourful and what makes wild blueberries so special. Whether you’ve spent time on Prince Edward Island or not, you’ll want to visit these pages again and again to experience a taste of the Island in the comfort of your own kitchen. (more…)

Barbecued Lobster
Barbecued Lobster

Barbecued Lobster, The Seafood Shack: Food & Tales from Ullapool by Kirsty Scobie and Fenella Renwick. Photography by Clair Irwin.

The Seafood Shack: Food & Tales from Ullapool by Kirsty Scobie

Welcome to The Seafood Shack, a tiny catering trailer in Ullapool on the west coast of Scotland. It’s here that Kirsty Scobie and Fenella Renwick take whatever their fishermen friends bring them each day and serve it up for a crowd of locals and tourists. Join them and discover how easy it is to cook mouthwatering seafood with over 80 down-to-earth recipes, plus essential tips on how to prepare, dissect, fillet, and cook white fish, smoked, and shellfish.

Whether it’s their signature haddock wrap for a mid-week dinner or their garlic & thyme langoustines for a weekend part treat, this is food that is simple and quick, but more importantly fresh, delicious to eat, and an absolute joy to cook.

The Seafood Shack: Food & Tales from Ullapool is available at Amazon.com and Indigo.ca.

Barbecued Lobster (more…)

Spicy Lobster Linguini
Spicy Lobster Linguini

Spicy Lobster Linguini, Venetian Republic by Nino Zoccali. Copyright © 2020. Photographs by Alan Benson.

Venetian RepublicThe food of the Venetian Republic is diverse: prosecco & snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet & sour red mullet of Crete, zabaglione from Corfu, or Dubrovnik’s ricotta & rose liqueur crepes.

These are recipes steeped in history; dishes from the days when Venice was a world power. How did this small city-state rule the waters of the Mediterranean, enjoying unrivalled wealth and prestige? How could this serene, safe-haven city of canals come to play a defining role in shaping the cuisine, culture, and architecture of her Mediterranean neighbours? Yet, for a thousand years, the ships and merchants of the Republic dominated salt, silk, and spice trade routes.

To tell this story, respected writer and restaurateur Nino Zoccali focuses on the four key regions that geographically encapsulate the Venetian Republic, each of which has its own distinct cuisine: Venice and its lagoon islands; the Veneto, of which Venice is the capital; the Croatian coast and the Greek Islands formerly under Venetian rule. The 80 dishes he has selected all have strong traditional Venetian roots or influence, celebrating ingredients and techniques that show how, to this day, food in this magnificent region continues to be influenced by neighbouring cultures.

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Lobster Rolls

Cru Oyster Bar Nantucket cookbook by Erin Zircher, Photography by Wayne Chinnock

Cru Oyster Bar Nantucket cookbook by Erin Zircher, Photography by Wayne Chinnock

CRU Oyster Bar’s casually stylish cuisine is an ode to the ocean, local farms, and the seasons, served in a beautiful setting on Nantucket Harbor.

Zircher takes her inspiration from her classical French training, her love of Mediterranean flavors, and family recipes in these 75 never-before-published recipes. With full-sized four-color images of the food and the island, the CRU Oyster Bar Nantucket Cookbook brings the vibrancy of Nantucket’s spectacular beauty to its pages.

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