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The Lobster Roll: {and other pleasures of summer by the beach} [Hardcover]

Jodi della Femina , Andrea Terry
3.3 out of 5 stars  See all reviews (3 customer reviews)
List Price: CDN$ 29.95
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Book Description

May 13 2003
Just east of the village of Amagansett, toward Montauk, the towns fall away, the trees disappear, the sky opens up, and the lush farmland gives way to sand and reeds and scrub in an area called Napeague. On the ocean side of this lonely stretch of Route 27, nestled in front of dunes, a sign announces “Lunch” at a shingle-style diner. As New York magazine explained, “Anyone who’s ever been to a Hampton has seen the Lobster Roll, better known as Lunch—a weather-beaten roadside clam bar, no-frills seafood restaurant, and geographic point of reference that’s as much a part of the South Fork as the Montauk lighthouse.”

The Lobster Roll is indeed an institution, evocative of carefree, casual summer eating—exactly the type of food in this book:

• Soups and appetizers such as New England Clam Chowder, Lobster Bisque, and Steamers and Broth
• Rolls and sandwiches that include Lobster Rolls and the Perfect Hamburger
• Perfect summer entrées like Lavender-and-Buttermilk Fried Chicken, Barbecued Ribs, and Grilled Leg of Lamb with Garlic and Rosemary
• Refreshing sides such as Creamy Coleslaw, Pickled Squash and Mint Salad, and simple recipes for summertime treasures like corn, tomatoes, and new potatoes
• Desserts like Strawberry-Rhubarb Pie and Raspberry-Peach Cobbler as well as drinks such as Homemade Berry-Citrus Iced Tea and Fresh Strawberry-Mint Lemonade

The Lobster Roll has been dishing up this food for three decades to locals, tourists, and summer residents alike. This book is a celebration of that cuisine, with the restaurant’s preparations adapted for home cooks, plus non-restaurant recipes for quick, simple dishes that take advantage of summer’s fresh bounty. And the beautiful color photographs perfectly capture both the food and the region—this book is what summer looks like, and this food is what summer tastes like.

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Product Description

About the Author

JODI DELLA FAMINA is the author of three editions of Jodi’s Shortcuts, a guide to the Hamptons (with special emphasis on avoiding traffic jams) and Celebrity Dish, a fundraising cookbook, both self-published. She’s also the manager of the Red Horse Market, a specialty food shop, in East Hampton. Jodi lives in New York City and East Hampton.

ANDREA TERRY is the owner of the Lobster Roll in Amagansett, which has been in business for more than thirty years. The Terry family came to Long Island from England in 1635. Andrea lives in Montauk.

Excerpt. © Reprinted by permission. All rights reserved.

oysters on the half shell

We find that oysters are easier to open if you chill them first for approximately 15 minutes, directly in the freezer or simply on ice.

24 oysters, rinsed and shucked (see Sidebar, page 22)
4 lemon wedges
Cocktail Sauce (recipe follows)
Mignonette Sauce (recipe follows)
Remoulade (recipe follows)
Tabasco sauce (optional)

Serve the oysters in a large bowl filled with crushed ice, lemon wedges, and ramekins of the sauces. Have a bottle of Tabasco sauce available for those who like an added kick.

cocktail sauce

1 cup Heinz ketchup
1 lemon, juiced, to yield 2 tablespoons fresh lemon juice
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1 to 2 drops Tabasco sauce (optional)

In a medium bowl, combine all the ingredients. Refrigerate for 30 minutes before serving.

mignonette sauce

1/2 cup red wine vinegar (feel free to substitute champagne vinegar or flavored vinegar)
2 shallots, minced
1 tablespoon chopped fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste

In a small bowl, whisk together the vinegar, shallots, and parsley. Season with salt and pepper and refrigerate until ready to serve.

remoulade
Makes about 3 cups

2 cups Hellmann's mayonnaise
3 tablespoons green sweet relish
2 garlic cloves, minced
2 teaspoons capers
1 tablespoon anchovy paste
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste

In a medium bowl, combine all the ingredients. Refrigerate for several hours to allow the flavors to marry.

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Customer Reviews

3.3 out of 5 stars
3.3 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars Its zero outside March 12 2004
Format:Hardcover
Its zero outside and I feel warm reading this cookbook. I bought some lobster and made a roll with lemonade using the books concoction. I felt like I was back on the shore in July.
Great reading on a bone chilling day in Chicago.
Was this review helpful to you?
3.0 out of 5 stars Pretty to look at, not really to cook from Dec 16 2003
Format:Hardcover
The pictures are great. The recipes are ok, but they fell a little flat. It's not something that I feel I'm going to use a lot.
Was this review helpful to you?
2.0 out of 5 stars A Little Too Full of Itself Aug. 31 2003
By Laura
Format:Hardcover
Written by Hamptons insiders, The Lobster Roll purports to be a charming and useful summer cookbook. And while its size and photos do make it aesthetically appealing, its prose and recipes disappoint. There's not much new here, including the self-congratulatory tone that permeates the glossy pages. Anyone who has visited the Hamptons will recognize the you'll-always-be-an-outsider-compared-to-me attitude; anyone who has ever made crab salad has already advanced beyond this book.
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.3 out of 5 stars  7 reviews
11 of 11 people found the following review helpful
3.0 out of 5 stars Pretty to look at, not really to cook from Dec 16 2003
By "rba2004" - Published on Amazon.com
Format:Hardcover
The pictures are great. The recipes are ok, but they fell a little flat. It's not something that I feel I'm going to use a lot.
15 of 17 people found the following review helpful
2.0 out of 5 stars A Little Too Full of Itself Aug. 31 2003
By Laura - Published on Amazon.com
Format:Hardcover|Verified Purchase
Written by Hamptons insiders, The Lobster Roll purports to be a charming and useful summer cookbook. And while its size and photos do make it aesthetically appealing, its prose and recipes disappoint. There's not much new here, including the self-congratulatory tone that permeates the glossy pages. Anyone who has visited the Hamptons will recognize the you'll-always-be-an-outsider-compared-to-me attitude; anyone who has ever made crab salad has already advanced beyond this book.
5 of 7 people found the following review helpful
5.0 out of 5 stars Its zero outside March 12 2004
By David W. Bearman - Published on Amazon.com
Format:Hardcover
Its zero outside and I feel warm reading this cookbook. I bought some lobster and made a roll with lemonade using the books concoction. I felt like I was back on the shore in July.
Great reading on a bone chilling day in Chicago.
2 of 3 people found the following review helpful
5.0 out of 5 stars SEAFOOD LOVER July 25 2006
By Nancy J. Orr - Published on Amazon.com
Format:Hardcover
THIS IS A MOST ENJOYABLE BOOK FOR ANYONE THAT ENJOYS GOOD SEAFOOD.IT HAS SO MANY INTERESTING FACTS AND TIDBITS OF INFORMATION THAT I READ FROM COVER TO COVER BEFORE I EVEN TRIED THE RECIPES.HIGHLY RECOMMENDED TO ANYONE THAT ENJOYS COOKBOOKS.
5.0 out of 5 stars very New England Aug. 5 2013
By Lambie5 - Published on Amazon.com
Format:Hardcover|Verified Purchase
Love it. If you are from N.E, and love to cook N.E. food--it is a gem.
and it is fun to look at!
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