[Sca-cooks] Lobster Species

[AnnaMarie]

Well, I won't be presenting shell to anyone, I'm just going to gut them and
use the meat.

I hope I'm answering your question?

Kristianne

----- Original Message -----
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, October 21, 2002 2:35 PM
Subject: Re: [Sca-cooks] Lobster Species


...gee..it's *me*!  Yes.  Presentation!  ...now guess if it's real...
Olwen, still needs to know

>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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