Today, lobster is a luxury food that only well-to-do can afford, but it was note lays as precious as it is today. Not too long ago, settlers preferred to eat fish than lobster.
Denise Adams, has set out to unravel the myths about lobster and tell the true story how this bottom-dwelling crustacean behaves from sex, to spawning, shedding its carapace, and eating.
She then reveals how locaters are caught, how lobster traps and buoys have changed over time, and how the federal government controls the entire lobster fishing industry. Canadian lobster exports contribute millions to the GNP (Gross national product). Every year just before Christmas several chartered aircraft packed full of lobsters fly to Paris to grace traditional Parisian Christmas dinner tables.
European lobsters (actually spiny lobsters that don’t even belong tot eh homers Americus specie) have been more or less fished out. Those that are occasionally caught are so costly that only few can afford to buy.
Denise Adams spent A lot of time with lobster fishermen to really understand as best possible how lobsters behave, are caught, sold, and transported to am rets.
The quiz will tell you how much you know about lobsters. (Answers are provided on page 138).
The author devotes a chapter to the history of lobster, and explains the importance of water tempter to taste.
Maine in the USA is still amours for its lobsters, but global warming seems to force lobsters to migrate further north to Nova Scotia and beyond.
Lobsters are very sensitive to the water temperature. Overall, For The Love of Lobster is a fascinating, well-illustrated book that all lobster lovers should read, and use as a reference.
Needless to say, all chefs need it too, especially if they work in seafood restaurants. Culinary school instructors need this invaluable book into heir libraries. The text culminates with a chapter of 15 recites that sound delicious.