This cookbook offers all kinds of great ideas for preparing Canada's east coast delicacy. Of course there are instructions for the best boiled lobster anyone has ever tasted, but there are also comfort food recipes for Lobster Poutine and Maritime Lobster Roll, as well as fancier dishes like Butter Poached Lobster, and even Lobster Truffle Gnocchi with Lobster Emulsion. Authors Elaine Elliot and Virginia Lee went to some of Canada's finest chefs to get their best ideas for preparing lobster. The cookbook includes a delicious and unusual Lobster Chowder from the Little Inn at Bayfield and Lobster Bisque from Vancouver's renowned C Restaurant. Chef Stefan Czapalay has contributed some great new favourites like Lobster Mac 'n' Cheese, Lobster Shabu Shabu, and Lobster Caesar Salad. All the recipes have been adapted and tested for home cooking. They are illustrated in full colour throughout the book. As well, there's an introduction that answers every question about lobsters: when they are in season, how to tell male from female, how to pick the tastiest lobster with the most meat, and how east coast Canadian lobster differs from its American lobster neighbour.