[Sca-cooks] Lobster Species

[AnnaMarie]

Ummm.... presentation....???

I'm actually looking at using it as an ingredient in a dish for a fish day,
probably either a type of "cake", "casserole" and something else.  I'm not
planning on just serving whole lobsters..... if that's what you mean.  I
generally use all the meat from whole lobsters I can get in my mundane
dishes but I don't feed others the tomali (sp) because alot of folks don't
like it.  But if I'm eating a lobster I eat everything but the shell <LOL>
Just ask Mairi, after the one a few years ago I just about needed a
shower!!!

Kristianne

----- Original Message -----
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, October 21, 2002 7:18 AM
Subject: Re: [Sca-cooks] Lobster Species


> Any chance you know the presentation?
> Olwen, hoping it's just tail and claws, yes, there's a reason...
>
> >
> >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
>
>
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