[Sca-cooks] A lobster has followed Margali home....

[Mark S. Harris]

Phlip asked:
> and she wants to keep it, so I told her "Fine" as long
> as we could find a recipe for it.
>
> Any suggestions, folks? It's alive, in the fridge at
> the moment.

Well, by now you may have already eaten it. But there is some info
in my seafood-msg file in the Florilegium, including the following
message.
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> Date: Thu, 16 Nov 2000 23:08:42 -0500
> From: harper at idt.net
> Subject: Re: SC - Spanish Lobster recipes?
>
> And it came to pass on 16 Nov 00, , that E. Rain wrote:
>> There is a small chance that I could get cheap/free Lobsters for my spanish
>> banquet next spring, and I'm interested if any of you who are working with
>> the various Spanish/Catalan/Portuguese texts have come across any recipes
>> for lobster other than the one Bridget posted a while back from Granado "To
>> Fry the Flesh of Crabs and Lobsters"/"Para freyr las pulpas de los
>> Congrejos, y Langostas"
>
> As I said in my previous post, Nola only has a recipe for
> blancmange.  Granado has several lobster/crab recipes other than
> that one I previously posted.  By way of summary, they are:
>
> 1. boiled, and served with oil, vinegar, pepper, and salt
>
> 2. boiled, then the meat removed and cooked in a pottage with oil,
> herbs, spices, and non-salty broth of some other fish.
>
> 3. lobster meat cut in pieces, then fried in oil with chopped onions,
> then add water, wine, verjuice, salt, and spices, served with
> chopped herbs and sweet spices
>
> 4. lobster meat cooked in wine or water, chopped, then fried in oil
> or butter, add verjuice and raisins and fish broth, simmer for 1/4
> hour, thicken with egg yolks or ground almonds or grated bread.
>
> 5. meatballs made of lobster meat with some salted eel, spices,
> raisins, sugar, oil or butter, mint, and marjoram.
>
> 6. stuffed - boiled, then the meat is removed and chopped, mixed
> with the ingredients in #5, or with grated cheese, eggs, and herbs.
> Put the mixture back in the shell, then fry or grill until cooked.
>
> If any of those sound promising, let me know.  I don't have any of
> them translated, but I could do one or two, especially if you don't
> mind correct-but-sloppy.
>
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)