[Sca-cooks] Lobster Species

[Stefan li Rous]

 > Thank you!!!  That will make things much, much easier.
 >
 > Kristianne

Except that I don't believe that Yamil is correct. We've
discussed this here previously and the European lobsters
did not have the big claws. However, if you are using lobster
meat and not the whole lobster for display, you should be fine
with the Maine lobsters as the taste is going to be similar.

Check this file in the FOOD-MEAT section of the Florilegium for some
previous comments on this:
seafood-msg       (77K)  4/20/01    Medieval non-fish seafood. Recipes.
http://www.florilegium.org/files/FOOD-MEATS/Shrympes-art.html
Stefan


>
> ----- Original Message -----
> From: "Yamil O Kiwan" <yamil.kiwan at gte.net>
> To: <sca-cooks at ansteorra.org>
> Sent: Sunday, October 20, 2002 10:04 AM
> Subject: Re: [Sca-cooks] Lobster Species
>
>
>> Maine lobster (with claws)
>>
>> > From: "AnnaMarie" <wolfsong at ida.net>
>> > Reply-To: sca-cooks at ansteorra.org
>> > Date: Sun, 20 Oct 2002 10:01:06 -0600
>> > To: <sca-cooks at ansteorra.org>
>> > Subject: [Sca-cooks] Lobster Species
>> >
>> > 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


--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****