This is a beautiful book, written for a niche market. The author, Jasper White, is a winner of the James Beard Award, and so I suspect that all the recipes work well.
The seven chapters cover basic cooking techniques, a primer on lobsters, soups etc, appetizers and small dishes, salads and sandwiches, main courses, and recipes from famous chefs.
For me, the primer was the most interesting part of this book. It covers the biology of lobsters (a bit), catching, how to buy them, considerations for selecting a good lobster, and anatomy.
Buying lobsters is an investment. This cookbook encouraged us to use a new cooking technique, and gave us enough information to go to extra lengths to cut the lobsters in half (alive!).
If I lived in New England, and purchasing lobster was something I did occasionally, this would be an excellent book to own. As it is, I'm pleased to have it reside in the house where I stay when I visit.