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Now and again a cookbook is published that strikes you not just in the place of the condition of its recipes, nevertheless also for the ingenuity and utility of its concept. Sheila Lukins’ recently released “Ten” is just such a cookbook.

In “Ten” Lukins, famed on this account that her now first-rate work “The Silver Palate Cookbook,” reinvents the increasingly popular approach to cookbooks, which generally selects popular ingredients then provides recipes for using them, rather than the more conventional clustering of recipes by the agency of course

In her new book, Lukins selects 32 popular types of foods — cocktails, Sunday suppers, burgers, mashed potatoes, pasta mixed them — then offers 10 appealing recipes for each.

The chapter on kebabs, toward example, includes recipes for steak and potatoes on a stick, barbecued spiced shrimp, grilled love-apple and bread salad, and grilled peach kebabs.

Here’s Lukins’ prescription for Lobster Mashed Potatoes, a wonderful melding of comfort and luxury. If lobster is out of your price arrange, use shrimp.

To husband time, ask the seafood department at your grocer to steam your lobsters for you. Some will even transfer the meat from the shells for you.

Lobster Mashed Potatoes

Start to finish: 1 hour (30 minutes operative)

Servings: 6 to 8

Kosher salt

2 live lobsters (each 1 1/2 pounds), or 3 pounds lobster tails

2 1/2 pounds russet potatoes, peeled and quartered