[Sca-cooks] Sca-cooks Digest, Vol 93, Issue 22 -- The Lobster Thread

[Phil Troy / G. Tacitus Adamantius]

On 01/16/2014 03:07 PM, sca-cooks-request at lists.ansteorra.org wrote:
> Message: 1
> Date: Thu, 16 Jan 2014 10:58:43 -0600
> From: "Terry Decker"<t.d.decker at att.net>
> To: "Aline Swynbrook"<alineswynbrook at yahoo.com>,	"Cooks within the
> 	SCA"<sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Lobster in Period
> Message-ID: <34105E6D7E064D43A32A4E772401AA19 at TerryPC>
> Content-Type: text/plain; format=flowed; charset="iso-8859-1";
> 	reply-type=original
>
> You don't want to use langostino.  Lamgostino is Spanish for the squat
> lobster, which isn't a lobster at all, and comes mainly from the Pacific.
> What you want to use is langouste, spiny or rock lobster.  The differences
> between H. gammarus and H. americanus are primarily physical shell
> variations.  There shouldn't be any difference in taste.
>
> Bear
>
>
> ----- Original Message -----
> I am considering making a couple of versions: one with crayfish, one with
> common American lobster (since it will probably be the closest I can get to
> Common European) and possibly one with Langostino.
>
> I appreciate the reference help!
>
> Aline
Langouste/spiny/rock lobster is also generally the source of the 
ubiquitous frozen South African lobster tail, in case that matters. 
There's comparatively little meat in the bodies and claws, unlike the 
western Atlantic's homardus americanus, which has, by comparison, 
whacking great claw meat, which is why so many of them are (or at least 
were in the recent past) harvested, butchered, and immediately 
quick-frozen before even reaching land.

Re prawns, actual prawns, such as the Dublin Bay prawn, are in fact 
quite a lot like small lobsters; it is a marketing convention and 
restauranteur's tradition to refer to large shrimp by that name (for 
example, the scampi referred to in the name "shrimp scampi" are 
lobster-like prawns; in this case prepared in a manner that had previous 
been traditional for actual scampi).

Adamantius, hitting the books again