The Oosterschelde lobster is unique and we are proud of it! Our Zeeland shellfish is praised all over the world for its firmer meat and its sweeter and fuller taste.
A cook book about lobster, with rugged poetry of Zeeland. Based on the thought: lobster is there for everyone, pure and honest.
The Oosterschelde lobster is unique and we are proud of it! Our Zeeland shellfish is praised all over the world for its firmer meat and its sweeter and fuller taste. (Oosterschelde) lobster fishery is an extraordinary affair; there are strict rules on catches and we can not fish for lobster all year round. This makes lobster a scarce and expensive product, a delicacy. Often surrounded by culinary delights, but not necessary at all. Lobster is just there for everyone.
And that is what this book is about. Pure and honest. Without pretentions. We lift the myth around the lobster and we unlock all riddles. We give a review on: how to recognize the lobster, the origin of her special taste, how to catch lobster, how to prepare and how to eat etc. etc. Accompanied with the most beautiful anecdotes. From fisherman to biologist, to master-cook.
Remko Kraaijeveld and Ronald Timmermans (winners Best Chefs Cookbook 2011) made this book about lobster for everyone. Kraaijeveld made such beautiful photo’s, you can almost taste the salty water. Fishermen, gardeners and the Zeeland landscape with its unrivalled clouds… Salt, the brine and the sweet. No obligate styled dishes on plates and sophisticated studio lighting, but pure love on a plate in the landscape where it initially comes from. Timmermans translates it into text and design. Rugged, direct and poetic.
Full of basic recipes for everyone, but also recipes from top chefs of the restaurants of ‘Kring van de Oosterscheldekreeft’. And of course Sergio Herman is not missing…
Plan a trip to Zeeland, together with this book, De Oosterscheldekreeft. You should read, taste and experience this.