Viva La Lobster

In Viva La Lobster, acclaimed chef Grant MacPherson takes one of Canada’s most iconic ingredients and gives it a fresh, thrilling, and often unexpected spotlight. With 53 lobster-centric recipes that range from elegant to downright playful, this cookbook is more than a culinary manual—it’s a love letter to Canadian ingredients, culture, and innovation.

MacPherson, Scottish-born but raised in St. Catharines, ON, is no stranger to the upper echelons of fine dining. His résumé includes helming kitchens at Raffles Singapore, Bellagio Las Vegas, Four Seasons London, and Wynn Macau. He’s cooked for royalty, rock stars, and world leaders, but Viva La Lobster is his most personal work to date. It marks a triumphant return to his Canadian roots, marrying the refined techniques of global Michelin-starred kitchens with the warmth and ingenuity of Canadian home cooking.

This 164-page hardcover bursts with full-colour photography by the renowned Bill Milne, capturing both the decadence and approachability of MacPherson’s dishes. But what truly sets the book apart is its celebration of lobster as a year-round, versatile ingredient—not just a luxury reserved for summer splurges. Its unique layout will grace your coffee table for all your foodie friends to enjoy.

From Scarborough S’mores (yes, you read that right) to Nova Scotia Lobster Crudo, Quebec City Poutine, and even Ottawa Lobster Shawarma, MacPherson pushes boundaries with flair, proving that lobster can be so much more than surf and turf. Traditionalists will still find comfort in classics like Hudson Bay Bisque and Grilled Lobster with Trio of Sauces, but it’s the unexpected combinations—like Lobster Short-Rib Burger (found in our Recipe section) and Lobster Salad Papadum—that are some personal favourites of our family.

Beyond the recipes, the book includes thoughtful sections on lobster stock, seasoning blends, and plating techniques, empowering home cooks to elevate their lobster game without feeling intimidated. Whether you’re preparing Lobster Empanadas for a weekend dinner party or experimenting with Thai Summer Rolls for a light lunch, the book makes clear that with care and creativity, lobster can be for every kitchen and every season.

The foreword by Canadian chef John Higgins adds an extra touch of warmth and camaraderie, reinforcing Viva La Lobster as not just a cookbook, but a culinary celebration of Canadian identity. And in an age where sourcing local matters more than ever, MacPherson reminds readers that supporting local lobster fishers is both delicious and meaningful.

Viva La Lobster is more than a collection of recipes—it’s an invitation. An invitation to reimagine what lobster can be, to support Canadian producers, and to bring world-class flair to the family dinner table. It’s a must-have for seafood lovers, adventurous home cooks, and anyone curious about the intersection of heritage and haute cuisine.

Books may be purchased at https://www.southbrook.com/product/viva-la-lobster-book or go to our Giveaway section to win a copy!

Contents and images used with permission by Viva La Lobster by Chef Grant MacPherson for editorial coverage purposes only. https://scotchmyst.com/projects/viva-la-lobster/