[Sca-cooks] Lobster Species

[AnnaMarie]

Aahhhhh.... that was a beauty wasn't it.  However, I don't even know where I
could lay my hands on another 3lb lobster these days.  I'm just going to use
those little chicks I get at Albertsons, sigh.... but I am researching
possible seafood recipes for Estrella War and lobster is a very real
possibility now that we're back at the old site.

You are eating with the Abbey aren't you?  All period food......

Kristianne

----- Original Message -----
From: "Sue Clemenger" <mooncat at in-tch.com>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, October 20, 2002 12:37 PM
Subject: Re: [Sca-cooks] Lobster Species


> Hey, AnnaMarie...thinking of feeding your lobster jones again? I still
> remember just what you ate at Morton's of Chicago a couple of years
> ago....
> --maire, always willing to tell stories <g>
>
> AnnaMarie wrote:
> >
>
>  > Does anyone know off hand if the lobster's served in the northern
> lands
> > of > Europe in the middle ages were more like the spiny lobster (with no
> > claws)
> > > > or more like the Maine lobster (with claws)?
> > > >
> > > > I'm too lazy to go look it up <g>  cooking casseroles all day for
the
> > > > husband unit.
> > > >
> > > > Kristianne
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