This cookbook offers a bounty of delicious lobster dishes, as well as recipes for clams, crab, shrimp, scallops, and succulent cultivated blue mussels, all created by master chefs and adapted for your home kitchen.
There's nothing that compares with the taste of sweet-fleshed lobster from cold Atlantic waters, whether you prefer the traditional Maritime summer Lobster Roll or the exotic Jamaican-inspired Barbecued Lobster with Red Pepper and Lime Butter. Other innovative shellfish offerings such as Pan Seared Scallops with Black Olive Couscous, Crab Crêpes with Lemon Caper Sauce and Atlantic Blue Mussel Chowder are sure to tempt your palate.
These recipes look as great as they taste -- and anyone can make them! Photographed on location at some of the best restaurants and inns of Atlantic Canada, all these recipes have been tested and adapted for home cooking.
Lobster and Other Shellfish is another volume in the tantalizing Flavours series of fully illustrated cookbooks.

ELAINE ELLIOT is a food enthusiast who has spent countless weekends seeking out new and exciting food ideas at fine restaurants and inns. Her Flavours series includes 12 titles, ranging from Maple Syrup to Lobster. With her sister Virginia Lee, Elaine is also the author of the bestselling Maritime Flavours Guidebook & Cookbook. She lives in Kentville, Nova Scotia.

Elaine Elliot's profile page

VIRGINIA LEE is the authour of Pacific Flavours Guidebook and Cookbook and co-authour, with her sister Elaine Elliot, of Maritime Falvours Guidebook and Cookbook as well as several other cookbooks that specialize in coastal cuisine. She is a native Nova Scotian whose three children live in British Columbia and the Caribbean. She divides her time between Lower Canard, Nova Scotia and Memphis, Tennessee.

Virginia Lee's profile page

Steven Isleifson's profile page

Praise for the Flavours series:
"The series presents Maritime cooking as unique, yet equal to the best that's available from leading-edge gourmet hot-spots like New York.
The books are big on appearances. Fine-food presentation is an art, the authors say, and the generous use of full-colour photography throughout the book reinforce their contention that presentation is one of the main ingredients in a recipe's durability.
The books are beautiful--the coffee-table books of the cookbook genre.
The recipes are intriguing and ... respect for the regional foods is unmistakable."

Canadian Book Review Annual