In a culinary landscape often laden with traditional proteins, chef Grant MacPherson wants to change how home cooks perceive lobster, elevating it from a luxury item to an accessible ingredient.
MacPherson, the owner of culinary consulting firm Scotch Myst and with an impressive tenure at high-profile establishments like Bellagio and Wynn Las Vegas, unveiled his latest cookbook, “Viva La Lobster.” This work aims to demystify lobster, which he believes should command a more significant presence in home kitchens.
“I’m fascinated with lobsters. I think it’s a great ingredient,” MacPherson stated. Despite their prevalence on menus, he observes that many aren’t prepared correctly. He emphasized the simplicity of cooking with lobster, describing it as a versatile ingredient that can enhance a wide array of dishes.
From lobster rolls to Tuscan minestrone, and even Singaporean curry, MacPherson calls attention to the lobster’s ability to transform ordinary meals into extraordinary experiences.
However, the chef acknowledges that many home cooks harbor apprehensions about cooking lobster, often fearing the process of dealing with a live creature. “It’s not like a chicken breast or a steak. It’s live. Some people don’t want to be dealing with something that’s live. It freaks people out,” he explained.
He noted that, in cultures where seafood is a staple, particularly in Asia, live cooking is part of the culinary experience. In contrast, this is less common in the United States. Nonetheless, he advocates for the joy and community that cooking lobster brings, stating, “It adds conversation. It gets people gathered around the kitchen. I think it’s a good talking point.”
MacPherson shared a striking memory from his tenure at Bellagio, where he was the opening chef when the resort debuted in 1998. During those early days, they served vast quantities of lobster, necessitating intricate logistical coordination to keep the shellfish alive and fresh for their signature shellfish towers.
“When you’re bringing in lots of lobsters, you need to keep them alive. We were serving 500 lobsters a day,” he recalled. “The logistics of getting any product to the restaurant, especially a live product, is always a challenge.”
As the first portion of his cookbook deals with handling and preparing lobsters, MacPherson encourages readers to overcome their fears. “I just want people to know not to be scared of lobster,” he urged, affirming that the cookbook covers everything from cleaning and cutting to grilling the crustaceans.
He suggests that home cooks break the lobster’s claws before grilling for optimal results, reinforcing the notion that lobster can be a health-conscious and light meal option.
The recipes in “Viva La Lobster” showcase a mixture of classic and innovative dishes, ranging from traditional lobster salad to more unconventional ideas such as lobster lollipops. MacPherson is particularly fond of noteworthy recipes in the book, including Singapore lobster curry, a Scottish-inspired breakfast, and a take on shepherd’s pie, showcasing the ingredient’s versatility.
“You have got to be a little out of your mind to do that — I wanted to come up with a couple fun things,” he recognized with a touch of humor.
The cookbook, touted for its vibrant imagery and thorough instructions, is now available for purchase on Amazon for $38, inviting culinary enthusiasts to explore the rich world of lobster.
As National Lobster Day approaches this Sunday, MacPherson’s book stands to inspire home cooks to bring the king of crustaceans into their kitchens, transforming perceptions and creating memorable dining experiences at home.
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