“[An] elegant little history of the world’s pre-eminent crustacean. . . . King’s witty and erudite portrait, illustrated with a wealth of images that demonstrate his passionate knowledge of his subject, may leave us feeling that the lobster deserves to be treated with more dignity. But provided our dinner has been traditionally caught, rapidly delivered and responsibly prepared, this book should only enhance our enjoyment.”

New York Times Book Review

“In Lobster, Richard King, a self-proclaimed ‘lobsterologist’ (a word he invented, I think—I love it), offers a more personal excursion into the subject . . . Mr. King also introduces a great deal of cultural history, touching on a broad range of topics related to lobsters, including the lives of fishermen (or lobstermen, as we call them in New England), lobster-fishing techniques, and the role of lobsters in art . . . skillfully written.”

Jasper White | Wall Street Journal

“Lobster is the latest in a series of books dissecting the life histories of various animals . . . There are no recipes, but you’ll learn about other lobster species worldwide and how they are used for food, and see lots of fun lobster-related memorabilia, from a lobster telephone to photos of naked women (one with Salvador Dali) with lobsters covering their private parts.”

Portland Press Herald

“Nonfiction, about lobsters, just in time for summer.”

Los Angeles Times Jacket Copy

“Lobster takes its readers on a thoroughly researched, engagingly written tour of the anatomy of both the creature and our imaginings of it. The lobster, King explains, has existed simultaneously as the poor man’s bread and the rich man’s butter for centuries — a symbol of both hard life and decadence, as illustrated by the book’s rich offering of glossy 19th-century anatomical drawings, water-colored portraits, and photographs of seamen at work, trawling for ‘bugs.’”

Sierra

“Sit back and savor this book of lobsteriana with a glass of white zinfandel and a shore dinner. Just be careful not to drip any melted butter on the pages—others in the family will want to read it, too.”

Natural History

“The 41st title in one of our favourite series, the small, short but richly illustrated Animal books from Reaktion, is Lobster. Joining a roster that so far ranges alphabetically and in size of subject from Ant to Whale, Lobster considers the tasty crustacean’s culinary, natural and social history.”

Toronto Star

“King clearly loves his subject. He spins a good yarn (weaving together taxonomy, fishing methods, lobster history, future threats to lobster stocks, and lobsters in art, poetry, legend, and popular culture), aided along the way by well-chosen illustrations.”

Gastronomica