Lifting the lid on Lobster

Elisabeth Townsend talks about the research behind Lobster with's Nancy Shohet West:

'"One predominant surprise for me was learning about all the ways lobsters have been cooked and preserved over the years,’’ said Townsend. From the standpoint of today’s culinary standards, whereby the taste of lobster is savored, she found it strange to come across so many recipes in which the lobster meat is “almost unrecognizable.’’

Townsend can reel off numerous examples. “Lobster thermidor, covered in a heavy bechamel cream sauce. Lobster in mustard sauce. Lobster simmered in vinegar, cumin, and even beef stock.’’ The latter was because the cooks believed lobster wasn’t substantial enough by itself, Townsend explained, so they literally beefed it up.'

To read the full interview please click here.